INGREDIENTS
2 Onions Chopped, it doesn’t matter if they are well chopped or in slices
1 kg Pumpkin, peeled, deseeded and chopped, you can put it in microwave to soften it for easy peeling
4 cups of Water, preferably if it is chicken stock or vegetable stock
2 cups Double Cream
1/4 tsp. Black Pepper (or to taste)
1 tsp. Salt
4 Leaves of Celery or Leeks chopped as in the picture. Have to clean them well under water
1 1/2 tsp. Garlic Powder, to coat the breadcrumbs
FOR THE TOPPING
Chunks of Breadcrumbs, spicy
Handful Pumpkin Seeds, take the seeds and roast them with a tablespoon of oil until tender.
METHOD
Heat 2 tablespoons of olive oil in large saucepan, then gently cook the 2 chopped onions for 5 minutes until soft but not colored. Add the peeled, deseeded and chopped pumpkin to the pan, cooking for 10 minutes stirring occasionally until it start to soften and turn golden.
Pour the water or chicken stock into the pan, add the celery or leeks and then season with salt and pepper. Bring to boil then simmer for 10 minutes until the pumpkin is soft. Pour the double cream into the pan, bring back to boil then puree with hand blender.
When served, drizzle each plate with one tablespoon of olive oil, then sprinkle with spicy bread crumbs and the roasted pumpkin seeds.
