Italian
Pumpkin Cream Soup
by Manu Food · 60K subscribers on YouTube
Pumpkin Cream is one of the most suitable autumn dishes for cooking this vegetable, excellent served with croutons.
- Difficulty
- easy
Ingredients
12 items- Extra Virgin Olive OilFor sautéing
- OnionMinced
- CarrotMinced
- PumpkinCut into cubes
- PotatoesCut into cubes
- BrothHot, added gradually
- SaltTo taste
- PepperTo taste
- PancarréCut into cubes, for garnish
- ButterA knob, for toasting the bread
- Parsley(optional) — For garnish
- Olio Extravergine d'Oliva (crudo)Raw, for drizzling at the end
Method
- Heat extra virgin olive oil and add minced onion and carrot. Sauté until the onion is lightly golden.
- Add the pumpkin cut into cubes and the potatoes cut into cubes. Stir briefly.
- Add hot broth little by little, add salt, cover with a lid and cook on medium heat.
- Check occasionally and add more broth if it dries out. Add pepper and finish cooking.
- Meanwhile, toast the bread cubes: melt a knob of butter in a non-stick pan and cook until crispy.
- Once the vegetables are soft, blend with an immersion blender until smooth. If too thick, add a little more broth.
- Serve in a bowl, top with crispy bread, a drizzle of raw oil, and a little parsley.
