Gochujang Pumpkin Cream Soup
20 minutes
1 serving
none
Ingredients
∙ 10ml extra virgin olive oil or butter
∙ 5g onions, chopped
∙ 300g pumpkins, peeled, deseeded, and cut into pieces
∙ 400ml vegetable stock
∙ 15g O'Food Gochujang
∙ 20ml heavy cream
∙ Toasted pumpkin seeds to garnish
∙ Bread Croutons to garnish
∙ Cinamon to taste (optional)
Directions
- Heat olive oil or butter in a large saucepan, add onions and cook for 5 minutes or till soft.
- Add pumpkin pieces and cook for 5 minutes, stirring occasionally.
- Add Gochujang and stir well, cooking for an additional 2 minutes.
- Add vegetable stock and bring to boil, reduce to a simmer and cook for 20 minutes.
- When the pumpkin is tender, add cream and puree in a blender.
- Serve in a bowl with pumpkin seeds and bread croutons.
