Ingredients
Method
- Takea pan and start the stove. now put the onion, carrot, garlic, bay leaf, butter,and half the olive oil into a pan. Cook over a low-medium heat for about 10minutes until the vegetables are tender but not colored.
- Add the gravy and potato, mix to combine and cook for a further 2-3 minutes. Pourin the stock, give a good mix and bring it to the boil. Now lower the heat to agentle simmer, half cover the pan with a lid and continue to cook for about40-50 minutes until the gravy is really tender when tested with the point of aknife.
- Pickout the bay leaf and blend the soup until smooth by using stick blender.
- Addthe cream and a little more stock, as if the soup is on the thick soup, tastefor seasoning. Now gradually add more salt and pepper as required to theirdemanding taste.
- Meanwhile,heat the remaining oil in a frying pan over a medium heat and add the pumpkinseeds and fry quickly until the seeds start to pop. Remove from the pan now.
- Now take some mint leaves and roasted them on heated pan until get soakedcompletely. Now crushed them easily.
- Ladlethe soup into bowls and serve with a swirl of cream and the toasted pumpkinseeds and roasted mint leaves.
Notes
- Use Of Coconut Milk: If you want to make it dairy-free, just simply skip heavy cream and use coconut milk.
- Make It Vegan: If you are vegetarian and preferred vegetables just use vegetable stock only.
- Alternate Of Pumpkin: Kabocha squash and butternut also work well instead of pumpkin.
- How To Roast Pumpkin Seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with little olive oil, a pinch of salt, oregano (optional), or any other seasonings that sound good. Toast to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until getting hard and crunchy and fragrant and toasty looks to come out.
- Use A Soap Maker: Just save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time.
- Always Use Leftover: You can also make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked gradually and give a good taste as required.