Pumpkin Bisque Soup
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Ingredients
| Ingredients | Quantity |
|---|---|
| Pumpkin | 300g |
| Olive Oil | 20ml |
| Garlic, chopped | 10g |
| Thyme | 5g |
| Salt | To taste |
| Flour | 50g |
| Egg yolk | 2 |
| Cream | 30ml |
| Butter | 10g |
| Vegetable stock | 500ml |
| Black pepper | To taste |
Servings
| Serving | 5 |
|---|---|
| Preparation Time | 20 Mins |
| Cooking Time | 40 Mins |
Method
- Preheat the oven at 180 degree Celsius. Peel the pumpkin, cut, dice and marinate with garlic, thyme, salt, black pepper with olive oil.
- Put the mixture in a roasting tray and roast for 15 minutes.
- Prepare a pasta dough with flour, egg and salt. Cover with wet cloth and keep for rest the dough.
- Prepare a puree of one-third of the mixture and rest will be roughly chopped for pasta stuffing.
- Prepare the tortellini pasta with the filling of roasted pumpkin mixture. Toss it with olive oil and garlic.
- In a sauce pan, heat the olive oil and saute the pumpkin mixture and add vegetable stock.
- Adjust the seasoning with salt and pepper and finished with cream and butter.
- Garnish it with cream and you ready to serve it with roasted pumpkin tortellini and a sprig of thyme.
Recipe Tips
- Pumpkins are quite popular is several Indian cuisines for the lovely sweetness it lends to a dish once cooked to perfection. With added texture from toasted pumpkin seeds, this supremely autumnal dish is a great way to warm up. Serve it as a lunch, a light supper or part of a larger, festive meal, it fits in any occasion.
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