Ingredients
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60g unsalted butter
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1 onion, chopped
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1 leek, chopped
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1 butternut pumpkin, peeled, chopped (to give 800g chopped pumpkin)
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2 carrots, chopped
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1L (4 cups) Massel vegetable liquid stock, heated
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200ml pure (thin) cream, plus extra to serve
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1/2 teaspoon freshly grated nutmeg (optional)
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1/2 cup (110g) dried pastina pasta (see note)
Method
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1Melt butter in a large saucepan over medium heat. add the onion and leek and cook, stirring, for 6-8 minutes until soft. add the pumpkin and carrot, season with sea salt and freshly ground pepper, then cook, stirring, for 6-8 minutes until they begin to soften. Add the stock and simmer for 20 minutes until vegetables are soft. Cool slightly, then, in batches, puree in a blender until smooth.
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2Pass the soup through a fine sieve into a clean saucepan. Add the cream, season with sea salt and freshly ground black pepper, then reheat over low heat, stirring, for 2-3 minutes or until heated through. Stir in the grated nutmeg, if desired.
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3Meanwhile cook pasta in boiling salted water according to the packet instructions until al dente. Drain and set aside.
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4To serve, divide the soup among warm bowls, drizzle with extra cream and scatter with pasta. Serve with freshly ground black pepper.
Source: taste.com.au
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