Pumpkin soup: the star recipe of winter

Pumpkin soup: the star recipe of winter
  • Preparation time 15 Min.
  • Cooking time 30 Min.
  • Difficulty Easy
  • Portions 4
  • Calories per Serving 147
  • Type of plate First

Pumpkin velouté is a simple and enveloping first course, perfect for warming autumn days with taste and lightness. Prepared with fresh pumpkin, potatoes, onion and a drizzle of extra virgin olive oil, this smooth cream wins you over with its sweet, delicate flavor and silky texture.

Great to enjoy hot, perhaps with crunchy croutons or a touch of grated Parmesan cheese, pumpkin velouté is ideal for those on a healthy or vegetarian diet. Find out how to make an easy, nutritious and irresistibly scented homemade velouté.

Ingredients

  • 1kg of pumpkin
  • 1 l vegetable broth
  • 1 Leek
  • 1 pinch of nutmeg
  • q.b. of extra virgin olive oil
  • q.b. Salt
  • q.b. Pepper

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Instructions

1. Clean the pumpkin and cut it into cubes.

2. Also clean the leek and cut it into rounds, put it in a saucepan with some already hot olive oil.

3. Fry for a few minutes, until golden brown. Add the pumpkin cubes to the casserole, stirring thoroughly.

4. Add the hot vegetable broth. Cook for about 30 minutes, until the squash cubes have become very soft.

5. Blend it all with an immersion blender.

6. Plate and garnish with a drizzle of raw extra virgin olive oil and a sprinkling of nutmeg.

Recommended pairings

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