Recipe : Japanese Pumpkin Soup

JAPANESE PUMPKIN SOUP

Japanese Pumpkin 300g
Red Onion 30g
Carrot 50g
Celery 20g
Dried Thyme 1tsp
Black pepper crushed 1/2 tsp
Olive oil
Water
Sea Salt
Sugar
Milk or Cream (optional)


Method
Slice the pumpkin, onion, carrot and celery thinly.
In a baking tray, toss the sliced vegetables with olive oil, thyme and pepper evenly.
Bake in oven for 15 mins at 220c.
Transfer the vegetables into a pot, just cover with water.
Bring to boil, and continue to cook the vegetables until very soft,
Puree the soup in a blender until very smooth.
Transfer back to the pot, season with sea salt and sugar to taste, add in cream and serve.

Happy Souping!