Pumpkin Honey Soup

Pumpkin Honey Soup

Recipe and design: The White Chef

Servings: 8 people

Preparation Time: 30 minutes

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

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.