Velvety pumpkin soup

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
• nutmeg
• salt
• pepper
• a handful of toasted almonds
• parsley

Preparation:

1. Put the oil in a large pot and brown the finely chopped leek, being careful not to let it brown.
2. Add the diced pumpkin, mix and add the vegetable broth, grated nutmeg, salt and pepper.
3. Cook for about 20/25 minutes, until the pumpkin is soft.
4. Toast the almonds for about twenty minutes in the oven at 320 ° F. As soon as they cool, cut them into small pieces.
5. Wash and chop the parsley.
6. Blend the cream with an immersion blender until it becomes a smooth cream.
7. Serve with almonds and parsley which give crunchiness and freshness.
8. Buon appetite!