850g Japanese pumpkin, peeled, seeded and chopped
50g onions, sliced
50g green apples, peeled and chopped
2 cloves garlic
20g leek, sliced
20g unsalted butter
Some crushed black pepper
1 tbsp olive oil
Little chives, chopped
Some whipping cream, whisked to reach soft peaks
Little roasted pumpkin seeds
Little paprika powder
1. Preheat the induction hob to PerfectFry Level 4 heat. Add butter, onions, garlic, green apple and leek to the pot. Stir-fry all ingredients until golden brown and aromatic.
2. Put the pumpkin flesh into the pot and stir-fry. Add water when the bottom of the pot becomes browned, cover the pot with lid and cook for about 15 minutes, season with salt and black pepper.
3. Blend the soup with a hand blender until smooth.
4. Pour the soup into a bowl. Add whipped cream and sprinkle with pumpkin seeds, chives and paprika powder. Drizzle a little olive oil on top and serve.
TIPS: Better to cook with Japanese pumpkin which has less moisture but strong flavor. Green apple can make the soup becomes fresh and get rid of greasy feeling.