Ingredients
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1 kg pumpkin
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1 leek
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1/2 spoon Butter
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1 spoon olive oil
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1/2 tea spoon salt
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1 tea spoon ginger
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1 tea spoon cinnamon
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1 spoon x dish ricotta cheese
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Directions
When is Autumn I love to walk at Royal Botanical Garden because there is an explosion of colours. Autumn is the most beautiful season for me when the wind makes the yellow and red leaves dance. It is a sunny autumn afternoon, the air is fresh, the small streets of the park are coloured by the fallen leaves on the ground. I see my kids running, I am walking hand in hand with my husband…. I am happy!
A delicious pumpkin soup is waiting us, ready to be heated so the house smells of cinnamon and ginger!
Steps
|
1
Done
30 minutes
|
chop all the vegetables and simmerChop pumpkin and leek. Splash olive oil and butter in a casserole dish and heat over high heat. Add the vegetables and cook, stirring occasionally, for 4 minutes until the leek is gold. Then cover pumpkin with water, add salt and simmer for 25 minutes or until the vegetables are soft. |
|
2
Done
15 minutes
|
Blend until smoothRemove from heat and leave to cool. After use a hand - held blender to puree the soup until smooth. Add cinnamon and ginger, stir well, reheat the soup and serve with a spoon of ricotta cheese and croutons of bread. |
