Pumpkin Soup

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A wonderful soup for the dark days and especially during halloween

Ingredients

1 liter of good quality beef stock with pepper corns, thymian. Heat thoroughly for 30 minutes.

500 grams of cubed pumpkin. Cook till soft in the stock and filter the stock (remove the herbs and spices) and then mash through a very fine siefe to ensure this is extra fine

2 bulb of roasted garlic. Roast this wrapped in silver foil for 30 minutes at 180 degrees Celcius. Once cooled press out the garlic and press through the fine siefe and ad to taste (Is sweeter than normal garlic)

salt and pepper to taste

15 cl heavy whipping cream

Preparation

1Cook the stock with the pumpkin untill very soft. Filter the stock and drain the pumpkin. Use a food porcessor to puree the pumpkin and then process it through a fine siefe.

2Add the oven grilled garlic to taste (3 - 4 cloves of roasted garlic pureed finely

3Add more stock if needed to ensure a smooth soup

4Now add the heavy whipping cream (Hest slowly

5Serve with a few bacon sprinkles

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