All Food Recipes

Ingredients:
1.5 kg pumpkin
200 g chopped onion
100 g toasted wheat bread, chopped or broken into smaller pieces
2 litres chicken stock
500 ml milk
40 ml olive oil
200 ml whipped cream (for topping)
Salt, pepper, nutmeg powder, cardamom pods, brown sugar 100 ml white wine

1. Slice pumpkin into wedges. Discard seeds.
2. Dust pumpkin wedges with a pinch of brown sugar and wrap in aluminium foil.
3. Bake in the oven at 200 degrees Calsius for approximately 20 minutes until the pumpkin is soft and slightly caramelised.
4. Remove the cooked pumpkin flesh from the skin and set aside.
5. In a pot, heat the olive oil and saute onions until transparent. Deglace  with white wine adn reduce
6. Add pumpkin flesh and saute for a few minutes.
7. Add the chicken stock, milk and bread. Season with nutmeg powder, cardamom pods pepper. Simmer gently over low heat for approximately 20 minutes.
8. Place soup into a blender and mix well until smooth and creamy in consistency.
9. Strain through a fine sieve, season with salt to your liking adn serve with whipped cream and your choice of garnish.

Tip: Garnish with mint or citrus fruit segments. The acidic properties of the citrus give the dish a zesty twist.