PUMPKIN SOUP
The velvety of
pumpkin cream turns out to be a very delicate and tasty dish. A hot dish ideal
to warm the cold days of autumn and winter, it’s very nutritious and easy to
make; excellent if topped with a drizzle of extra virgin olive oil and served
with croutons of toasted bread.
Ingredients:
- 200gr of Potato
- 1 Liter of
vegetable stock
- 2 Onions
- A pinch of
salt and pepper
- 30gr
Butter
- 2
Tablespoons extra virgin
- Some basil
leaves
- A sprig of
fresh parsley
- 1 Sprig of
marjoram and thyme
- 2 Garlic
cloves (to taste)
- 600 Grams
of pumpkin flesh
- Some sage
leaf
After
removing the peel and seeds, cut the pumpkin into pieces, peel the potatoes and
cut into large squares. Wash the onions and chop finely; put them to fry in a
pan with butter, olive oil and crushed garlic; add the pumpkin and cut
potatoes, and let it soak. Add little by little, the vegetable stock to make
sure that the vegetables do not stick to the pan and they cook better without
burning. Tie the herbs in a pile and mix them with the other ingredients;
always adding broth as needed, let it cook for about 30 minutes on low heat.
After this time, remove the bunch of herbs and pass the cream in a blender;
once you get the desired consistency of your soup salt and pepper and finish
the dish with a drizzle of extra virgin olive oil. Serve the cream hot with
croutons and roasted pumpkin seeds.
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