Pumpkin soup

show cooked pumpkin soup with dill, dried truffle & king prawn serves 6

Ingredients
500g Japanese pumpkin(or Butternut pumpkin for substitute), peeled and diced
150g carrot, peeled and diced
1 small onion, finely chopped
1 garlic clove, finely chopped
30g dill, finely chopped
24 king prawns, peeled and deveined with tails intact, and steamed
1teaspoon extra virgin olive oil
50g butter
600ml milk
2tteaspoon flour
truffle salt
truffle paste
sea salt and white pepper to taste

Method
place garlic, onion and oil in a medium size pan and aweat over low heat, stirring frequently, until onion becomes soft but not coloured. Add pumpkin, carrot and butter and sauté until the vegetables are tender.

Add flour, dill and 1/3 of the milk and stir until it starts to stick. Add another portion of the milk and stir to combine. With the remaining 1/3 milk, add the sea salt and white pepper. Cover and simmer for 5 to 10 minutes. Remove from heat and purée until smooth.

Divide steamed king prawns into serving bowls, add pumpkin soup and finish with a pinch of truffle salt and truffle paste. Meshiagare!