Ingredients
- 30 grams Flora Buttery
- 1 tbsp vegetable oil
- 1 large onion peeled roughly chopped
- 1 garlic clove sliced
- 2 carrots peeled and roughly chopped
- 1 medium pumpkin deseeded peeled and roughly chopped
- 2 vegetable stock cube dissolved in 1L boiling water
- 200 mL Elmlea double cream plus extra for drizzling
- sourdough to serve
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat the Flora Buttery and oil in a large saucepan, add the onion and garlic, cover with a lid and leave to sweat for 15mins, stirring occasionally until soft and translucent.
- Add the carrot, pumpkin and stock, bring to the boil and simmer for 40-45mins until the vegetables are tender. Blend until smooth with a stick blender, add the Elmlea Double, blend again and season to taste with sea salt and black pepper.
- Divide the soup between bowls and drizzle a spiral of cream in the bowl. Use a cocktail stick to connect the swirls to make a spider’s web and serve with a slice of sourdough bread.
TIPS: This soup is also delicious served with a sprinkle of pumpkin seeds
