Serves: 4 -5
Ingredients:
- Pumpkin – 2 cups chopped small
- Carrot – ½ cup chopped small
- Grated Ginger – 1 teaspoon
- Onion – 1 teaspoon, finely chopped
- Whole Pepper corns – 1 teaspoon
- Dried Rosemary – ¼ teaspoon, crush
- Fresh Basil chopped/ dried Basil – 1 teaspoon / ½ teaspoon crushed
- Nutmeg – a pinch
- Maggie chicken/ vegetarian cube – 1
- Water – 2 cups
- Oil – ½ tsp
- Butter – 2 teaspoons
- Salt to taste
- Milk /cream – 5 tablespoons
- Grated cheese (garnish)
- Chopped Parsley leaves(garnish)
Method:
- Heat a large saucepan, add oil and butter.
- Add the pumpkin, carrot, ginger, onion, pepper and Maggie cube. Cook without water until the onions turn translucent and carrots are almost done.
- Mix in the herbs and add 3 cups of water. Bring the soup to a rolling boil. Take the pan off the heat.
- Cool it to room temperature and puree the soup with a hand blender. Add more water/ stock to adjust the thickness and salt, if required, of the soup to your liking.
- Before serving warm the pureed soup, stir in the milk/ cream. Garnish with grated cheese and chopped parsley leaves.