CREAMY PUMPKIN SOUP WITH PISTACHIOS
* 3 leeks
* 1 garlic clove
* 1/2 kg pumpkin
* spoonfuls of butter
* 1 chicken stock
* 1/2 l. milk
* Borges Pistachios
- * Once the soup is served in the bowls, put in a small handful of pistachios to give the soup a savoury touch.
Step by StepFry the three leeks and a garlic clove in butter for five minutes. Add the pumpkin, a litre of chicken stock and half litre of milk. Cook over low heat for half an hour or until the pumpkin starts to crumble. Blend it until getting a smooth cream. Sprinkle with chopped parsley and freshly ground black pepper.
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