- Number of people: 6
- Preparation time: 15 minutes
- Cooking time : 20 minutes
- Necessary accessories : rosette, plancha
Ingredients
- 1 clove of garlic
- 1 onion
- 3 carrots
- 1 small sweet potato
- 1 organic pumpkin
- 1 litre of vegetable stock
- 15 cl of liquid cream
- Sufficient olive oil
- salt and pepper
Preparation
Peel the vegetables except for the pumpkin and cut them into quarters or slices.
Heat the Augoust grill oven with the rosette and the plancha to 200°C.
Place the vegetables on the griddle, add salt and olive oil. Leave to cook for 10 minutes and then turn the vegetables over. Continue cooking until the vegetables are tender and golden.
Place the vegetables in a blender and add the vegetable stock. Blend until fine. Add the cream, adjust the consistency of the soup by adding a little stock if necessary, and season with salt and pepper.
Ladle the soup into bowls and serve.
Ø Finish with a few drops of truffle olive oil (optional). Personally I prefer it without.