Ingredients
Method
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Water 1.5 l
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Garlic bulb 1 x
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Pumpkin, diced 625 g
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Shredded smoked ham hock 200 g
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Cream 100 ml
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Basil, to garnish 20 g
Preparation
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Method
- Simmer water and CONTINENTAL Professional Gluten Free Cream of Pumpkin Soup Mix in a large saucepan for 5 minutes, stirring continuously.
- Slice garlic bulb in half, combine with pumpkin and drizzle with a little oil and bake for 20 minutes at 160 degree Celsius.
- Allow the garlic to cool slightly then squeeze the flesh from the skins and add to pan, along with the pumpkin and ham. Cook for a further 10 minutes, then blend and stir through cream just before serving.
- Serve soup garnished with basil.
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Serving Suggestion
- Bread roll.
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Tip
- Bulk out with carrot or any starchy vegetables such as sweet potato, parsnips or potatoes.