A feel-good recipe is on the menu at Cocotte this Thursday.
Reading time:
1 min
Preparation: 15 minutes – Cooking: 30 minutes – Price: * – Difficulty: * – Dishes: garlic press, vegetable peeler, vegetable grater, wooden spoon and hand blender.
Ingredients (for 6 people)
6 cloves of garlic, 1 kg of pumpkin or 1 pumpkin, butter, flour, dehydrated garlic, heavy cream, salt, pepper, pumpkin oil.
progress
Peel and crush the garlic cloves. Cut the pumpkin into quarters. Get rid of the seeds. Peel the pieces and grate them.
Melt 30 g of butter in a Dutch oven. Add the minced garlic, let it brown slightly. Then add two tablespoons of flour.
Make a roux by adding water a little at a time. Pour approximately 2 l.
Continue adding the grated pumpkin. Cover the pot with a lid and cook for 25 minutes.
Place the soup in a blender. Finally, add the wild garlic and the heavy cream. Salt and pepper.
Dressage
Serve the soup in bowls or deep plates, adding a drop or two of pumpkin oil to each container. Enjoy this hot soup.
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