Ingredient
Pumpkin 1 lb
Garlic 1 stick
Stock 2 cups
Flour 2 tbsp
Sugar 1 tsp
Fresh cream 100ml
Water 4 cups
Olive oil 2 tbsp
A pinch of clore powder and salt
Method
Peel and cut pumpkin into chunks; clean garlic and cut off all green parts, then cut into shreds.
Bring pumpkin and garlic to bake for 20 minutes.
Heat and add olive oil to pan; fry up pumpkin and garlic to a sticky texture and sprinkle clore powder, continue to fry for 2-3 minutes, then add in flour, stock and water gradually while stirring, add allow flour to dissolve in the soup; after boiling under low heat for 15 minutes until pumpkin and garlic becomes thick, add in sugar and salt for flavor.
Blend soup in an electric mixer at high speed until it becomes liquid. Bring mixture to heat and add in fresh cream. Serve immediately.
