This velvety pumpkin soup is a great alternative to the pumpkin soup I published last year. Without taking anything away from cauliflower that has dominated our table for a few winters (have you ever tried baked cauliflower or cauliflower steaks?), since last year I have been in love with pumpkin, there is nothing to do.
I am able to eat a whole pan of baked pumpkin with feta, just as I love this pumpkin soup. It is truly velvety, not just in name.
I was used to only one type of pumpkin, but which became very soggy when baked and overly sweet. Then I finally started to find different types (maybe I had never really looked for them) and here we are to praise the delights of this … fruit. Like tomato, although we use it as a vegetable, pumpkin is also a fruit.
This soup is very good if you use Japanese squash or dark-skinned ones. The recipe is of a disconcerting easiness.
Ingredients (for 4):
- 35.2 oz pumpkin already peeled and cut into squares
- 1 leek
- 40.5 fl oz vegetable broth
- extra virgin olive oil
- a handful of toasted almonds
- Put the oil in a large pot and brown the finely chopped leek, being careful not to let it brown.
- Add the diced pumpkin, mix and add the vegetable broth, grated nutmeg, salt and pepper.
- Cook for about 20/25 minutes, until the pumpkin is soft.
- Toast the almonds for about twenty minutes in the oven at 320 ° F. As soon as they cool, cut them into small pieces.
- Wash and chop the parsley.
- Blend the cream with an immersion blender until it becomes a smooth cream.
- Serve with almonds and parsley which give crunchiness and freshness.
- Buon appetite!