Pumpkin Honey Soup

Recipe and design: The White Chef
Yield: 8 servings
Prep time: 30 minutes

Ingredients:

• 1 kg of pumpkin, cleaned, and cut into cubes
• ½ cup of leek, chopped
• ½ cup of carrot, chopped
• ½ cup of onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp of honey
• 50 grams of Tnuva Butter
• 750 ml of vegetable stock or water
• 2 leaves of sage
• Salt to taste
• White pepper to taste
• Muscat wine to taste

Optional side:

• Sour cream

Instructions

Melt the butter in a pot then add onion, leek, garlic and sage and cook for 5-7 minutes. Add the pumpkin, carrots and honey and steam for a few minutes.

Pour in the vegetable stock or water and bring to a boil. Cook until the vegetables are soft. Remove the sage and grind the soup with a hand blender. Season with salt, white pepper, and nutmeg.

Optional: Serve each bowl with a spoonful of sour cream.