The holidays are not over yet, that’s true. But we would like to recommend a rather light but delicious recipe for a break between end-of-year meals. Here’s how to prepare a tasty pumpkin soup!
- 1 kg yellow pumpkin pulp
- 3 potatoes
- 1 l vegetable stock
- 1 onion
- 30 g butter
- Grated Parmesan cheese
- EVO oil
- Bread croutons
Cut the onion into small pieces and brown it in butter with also a little oil. Cut the pumpkin and potatoes into small pieces and mix them with the onion. Leave to brown over a low heat for a few minutes. Add the stock a little at a time, just enough to cover all the vegetables. Cover the saucepan with the lid and leave to cook until the pumpkin and potatoes have disintegrated (approx. 30 minutes).
Remove the pan from the heat and blend the mixture with an immersion blender until creamy. If the cream is too thick, add some vegetable stock; if it is too runny, add some potato starch.
Serve and add a handful of grated cheese, a drizzle of olive oil and a few croutons.