Butternut in Maldives

Name: Butternut in Maldives
Yield: 6 to 7 servings
Cuisine: South African
Ingredients: 2 whole large thin butternut; 2 gr Allspice; 2 gr Cinnamon powder; 3 gr Ground black pepper; 5 gr Hymalyan sea salt, ground; 2 gr Paprika; 2 gr Turmeric; 10 ml Sunflower oil; 10 gr Maragrine or Butter; 100 ml cooking cream

Chef Chriss @cook_fusionChef20

Capetown City

Better than ever. Most best recipe without any other ingredient and best served straight from the pot, with no standing time.
This creamy soup should be as a A la Carte menu item and not to be served from an Urn or BUFFET as the temperature changes the taste. I've noticed a huge difference. In those two techniques I've mentioned.

Chef Chriss @cook_fusionChef20

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Ingredients

6 to 7 servings

2whole large thin butternut
2 grAllspice
2 grCinnamon powder
3 grGround black pepper
5 grHymalyan sea salt, ground
2 grPaprika
2 grTurmeric
10 mlSunflower oil
10 grMaragrine or Butter
100 mlcooking cream

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Steps

1

Cut Butternut in cubes, remove seeds, and add to cold pot
2

Add the spices - allspice, cinnamon, ground black pepper, Hymalyan sea salt, paprika, turmeric and oil and butter, then turn up heat on high with a lid covered. As soon as you can see steam or cooking, fold butternut over to see if it fried a bit golden.
3

Add half a cup water after frying for 10 mins, lower heat to low simmer.
4

Once the pumpkin softening, add another cup of water, cover and cook for 10mins. Then check if butternut is cooked to a pulpe, folding continuously.
5

Blend to a smooth puree off the heat.
6

Then switch off the stove. While pot and soup is hot, add cooking cream
7

Stir smoothing out the soup and serve with little added milk and the Paprika topping.