Pumpkin Cappuccino with Cardamom-
- Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom. Then, add the pumpkin.
- Add the fowl stock and let it cook for 20 minutes. Once cooked, take out the garlic and put the whole in a blender. After that, take a passette to create the velvetiness.
- Boil some water in a saucepan and fill the powdered skim milk inside. Use a mixer to make it really foamy. Now, you delicately pose the foam on your velvet cappuccino.
- The "pumpkin cappuccino" is ready to be served!