Pumpkin Latte

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PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 4-6

INGREDIENTS

1 onion, diced
2 garlic cloves, diced
1 tsp paprika
½ chilli
25g Ashgrove butter
350g pumpkin, grated
2 cups chicken stock
1 cup Ashgrove cream, lightly whipped
Pinch of Tasman sea salt
Pinch of cracked pepper

To serve;
Ground nutmeg
¼ cup coriander leaves, chopped

METHOD

Step 1
Place onion, garlic, paprika, chilli and butter into a pan and sauté on low heat until onion is soft and translucent. Add pumpkin and cook for 2-5 minutes or until the pumpkin is soft and breaks apart when squeezed.

Step 2
Add the stock and bring to a simmer. Add cream and blitz the soup with a stick blender. Season with salt and pepper.

To serve, pour the soup into a bowl, dust with nutmeg and serve with a pinch of chopped coriander.