Saturday, August 11, 2007

Cream of pumpkin and carrot soup with garlic and parsley butter toast

Okay, here's the recipe for the pumpkin and carrot soup that I made the other day. I made again today for my friend from the leftover of the pumpkin from that day.

Ingredients (serves 2 - 3 persons):

1. Quarter of a pumpkin (small).
2. 1 stick of carrot (preferably organic, as it gives you more intense carrot taste)
3. 1 cup of water
4. salt and freshly ground black pepper to taste
5. 2 pieces of white bread, crust trimmed and cut into 3 long pieces
6. 2 stalks of Italian parsley, chopped finely
7. 2 cloves of garlic (crushed finely)
8. 1 tbsp of butter
9. 1 tbsp of thickened cream
10. few chive leaves, chopped


1. Cut the pumpkin and carrot into 1 cm thick pieces and steam for about 30 minutes or until soft and mushy, turn off the fire.
2. Melt butter in a small pot and add the garlic, remove from heat then add the chopped parsley. Pour into a small bowl.
3. Let the garlic butter mixture to cool and spread on the white bread pieces.
4. Toast in the oven (180 C) for about 10 minutes.
5. While waiting for the toast to be ready, put steamed pumpkin and carrot into blender and add the water to blend till smooth.
6. Heat up a small pot and put in a small cube of butter, when it has melted, pour the pumpkin/carrot mixture into the pot and boil for about 5 minutes and add salt and freshly ground black pepper to taste.
7. Pour the soup into bowls, pour the cream gently over the surface of the soup, sprinkle with the chopped chives, and serve hot with the garlic and parsley butter toast.

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