Pumpkin Soup
Ingredients
1 Shallot
2 Garlic
3 Sprigs coriander
1/2 dl Whipped cream
500 g pumpkin
600 ml Vegetable stock
Oil
Method
Cut the shallot and pumpkin into pieces.
Fry the shallot and pumpkin and deglaze with the vegetable stock.
Cook the pumpkin until tender, add the Spice Oil – Green Herbs Garlic and puree with the hand blender.
Cut the coriander and mix with the cream.
Fill the bowl and serve with a spoonful of cream.