* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the grilled garlic. Wrap the garlic in aluminium foil. Then grill it in a preheated oven at 200°C. Once it is ready, remove it from the foil and cut the bottom part. Then press it on the other side and all the cloves will start coming out. Set it aside.
- Step 2: Prepare the soup. Heat up the olive oil in a saucepan. Add the leek, onion, potato, carrot and the pumpkin. Sauté for 10-15 minutes until they soften. Sprinkle with the sage, the cinnamon, the cloves, salt and pepper, and then pour in the stock. Stir well and cook on low heat for 30-40 minutes, until the vegetables soften.
- Step 3: Put the soup in the blender and blend to a pulp, until it turns into a smooth velouté soup. Then return the soup into the saucepan and add the milk. Bring the soup to a boil, stirring continuously.
- Step 4: Divide the soup into 6 bowls, sprinkle with the pistachios, the cayenne pepper, drizzle with 1tsp of olive oil with white truffle aroma and serve immediately.
Ingredient List
- 100g extra virgin olive oil
- 1 head of garlic
- 2 leeks (cut into large pieces)
- 2 carrots (peeled and cut into pieces)
- 1kg pumpkin (peeled and cut into pieces)
- 1 potato (peeled and cut into pieces)
- salt
- ground black pepper
- 2 small bags of sage
- 1tsp ground cinnamon
- 1tsp cloves
- 2L vegetable stock
- 150g fresh milk
- 60g roasted pistachios (peeled and coarsely chopped)
- olive oil with white truffle aroma
- some hot cayenne pepper