Yeto's supreme soup

Audrey Egbert

From twilight princess

2 pounds of seeded and peeled pumpkin (You can use canned pumpkin as an alternative)

4 cloves of garlic

½ cup of chopped, white onion

1 cup of carrots, cut up in chunks

2 potatoes cut up in chunks

1 cup of celery, cut up in chunks

4 cups of fish stock (You can use chicken or vegetable stock as an alternative)

8 ounces of goat cheese

1 ½ cups of heavy cream

1 Salmon filet, seasoned with salt and pepper

Cut the pumpkin into 3 parts and deseed. Bake at 350 for 15min Once the pumpkin is baked peel and cut into chunks.

While baking cut onions and garlic.

Add ⅔ of the garlic and onions into the pot with some olive oil and cook until brown (med-high heat) then add in pumpkin and add fish stock. Cook at a simmer covered for 45min.

After 45min add your soup into a food processor or blender and puree. In addition, add in your goat cheese and heavy cream.

Peel and cut your carrots potatoes and celery into chunks. Add some oil to a pot and add the rest of the garlic till it browns. Add the veggies and sauté them for 10 min. Then add in the puree and cook on low heat for 10 to 15min. Cut your salmon and add salt and pepper inside the cuts. In a pan on med-high heat add the salmon and cook skin side first for 4 to 5min. Flip cook for 3 more min and then flip back to skin side. Take off heat and rest for 3 min. Cut your salmon into pieces and add to your soup.

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