Pumpkin Puree Soup with Black GarlicMadis Mark
You will need:
1 bottle gourd or small muscat pumpkin
2 medium potatoes
2 medium carrots
1 large onion
250 ml food cream
1 l broth
1 tsp Must Umami black garlic powder
⅓ tsp of nutmeg
oil / coconut fat
50 g mushrooms
40 g roasted seeds
Put the chopped pumpkin pieces, potatoes and carrots in a pot, pour in enough broth (or water + broth powder) to cover all the pieces. Bring to the boil.
Chop the onion and fry with oil until golden. Add the vegetables with the frying oil to the pot. Boil the vegetables with the fried onions until all the vegetables are cooked until soft. The boiling time depends on the size of the pieces, about 20-25 minutes.
When the vegetables are soft, puree evenly with a hand mixer. Add food cream and spices – black garlic powder, nutmeg, salt and pepper (add salt as needed). Bring to the boil again for a while.
Serve puree with fried mushrooms and roasted seeds. To do this, roast the seeds in the oven or in a dry pan until golden brown. Separatelyd fry the mushrooms in oil with a little salt.