Chi中 Eng英 Phi菲 Ind印 Soup - Pumpkin Garlic Cream Soup
Ingredient - Pumpkin 1 lb
- Garlic 1 stick
- Stock 2 cups
- Flour 2 tbsp
- Sugar 1 tsp
- Fresh cream 100ml
- Water 4 cups
- Olive oil 2 tbsp
- A pinch of clore powder and salt
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Method- Peel and cut pumpkin into chunks; clean garlic and cut off all green parts, then cut into shreds.
- Bring pumpkin and garlic to bake for 20 minutes.
- Heat and add olive oil to pan; fry up pumpkin and garlic to a sticky texture and sprinkle clore powder, continue to fry for 2-3 minutes, then add in flour, stock and water gradually while stirring, add allow flour to dissolve in the soup; after boiling under low heat for 15 minutes until pumpkin and garlic becomes thick, add in sugar and salt for flavor.
- Blend soup in an electric mixer at high speed until it becomes liquid. Bring mixture to heat and add in fresh cream. Serve immediately.