Otto Say’s
Simple
Pumpkin soup
75 gr olive oil
1 medium size onion finely chopped
2 small leeks white only finely chopped
2 garlic gloves crushed
15 ml. of each coriander-cumin-nutmeg
1 kg.of peeled diced pumpkin
2 small potatoes peeled and diced
1 liter of vegetable stock (chicken)
100 ml. thick cream
Fresh parsley
Method
Heat oil in a large saucepan over low heat, add onions and leeks and cook for a few minutes until soft not brown.Add garlic and species and cook and stir for a for one minutes
Add pumpkin and potato and stock bring to a boil. Turn heat down and let simmer for about 30 minutes
Allow to cool for a few minutes add cream and adjust seasoning maybe more nutmeg
Sprinkle with fresh parsley just before service
500 gr sweet potato
125 gr soft butter
250 gr white sugar
125 ml. milk
2 large eggs
3 ml. (1/2 tsp) ground nutmeg
3 ml. (1/2 tsp) ground cinnamon
Pinch of salt
Few drops of vanilla
1 9 inch unbaked pie crust
Method
1. Boil sweet potato whole in skin for about 1 hour until done. Run cold water over the potato and remove the skin.
2. Break apart potato into a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, spices and vanilla. Beat vat a medium speed until smooth. Pour the filling into the unbaked pie shell.
3. Bake at 175 C or ( 350 F )for about 1 hour ,or until knife inserted in the centre come out clean
Pie will puff like a soufflé and then it will shrink down as it cool
Garnish with whipping cream
