This pumpkin soup has an unusual ingredient that makes all the difference. I admit that I was attracted to the fact that it had leeks instead of potatoes as an adjuvant ingredient since I like them so much. But then it is the croutons that give the extra touch because they are different from the usual ones.
The other day I went to the supermarket and bought a big piece of pumpkin (there were no smaller ones!). With one (small) part, I made the pumpkin chips, and the rest I left for this soup here.
I found this pumpkin sauce recipe on the Italian @cucinosano profile on Instagram.
Super simple to do, rest assured. Super healthy and low in calories. What more do you want? I was happy because I had drunk some wine eating olives and this soup was the perfect match.
Ingredients (for 4):
- 1.76 lbs peeled and cubed pumpkin
- 3 leeks
- extra virgin olive oil
- 1 tsp cinnamon (that I forgot to add!)
- a couple of whole wheat bread
- 4 anchovy fillets
- Wash and clean the leeks.
- Remove the outer leaves and the green part. Slice the clear part.
- Put a drizzle of extra virgin olive oil in a large pot and add the leeks and sprigs of rosemary.
- Let it cook for about ten minutes.
- Meanwhile, clean and peel the pumpkin and cut it into cubes. After 10 min, add the pumpkin to the leeks, add salt and pepper to taste, and add water until it covers everything.
- Cook in low gas for one hour.
- Meanwhile, cut the bread into small squares. Melt the anchovy fillets in a non-stick pan and then add the bread. Mix well and let it crisp over low heat.
- Once the soup is done, blend everything and serve hot with a handful of crispy bread.
- Buon appetito!