PUMPKIN soup
Pumpkin soup is certainly one of the most suitable autumn recipes for cooking this versatile vegetable quickly and easily.
A warm and comforting soup perfect for autumn and winter;
Like any traditional recipe, there are many versions. Which involve the addition of more or less ingredients, from legumes to vegetables.
Today I am preparing the recipe that, thanks to the fragrant aromas, has become the perfect pumpkin soup for me!
It could be served inside the pumpkin for a spectacular and colorful result.
PUMPKIN soup
- Power 274,01 (Kcal)
- Carbohydrates 28,91 (g) of which sugars 9,36 (g)
- Proteins 4,46 (g)
- Fat 17,78 (g) of which saturated 3,32 (g)of which unsaturated 13,84 (g)
- Fibers 3,87 (g)
- Sodium 689,92 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 poundspumpkin (1 kg)
- 1 lvegetable broth
- 2shallots
- 2.5 ouncesginger
- 2 sprigschive
- 3 tablespoonsolive oil
- 125 mlcoconut milk
- 1/2 tablespoonchili powder
Preparation
step 1
Clean and coarsely chop the pumpkin and shallot.
Clean and finely grate the ginger. Finely chop the chives.
Put 3 tablespoons of olive oil with pumpkin, shallot and ginger in a saucepan.
Sauté until soft.
step 2
Add the broth, coconut milk and chili powder and season with salt.
Bring to a boil and cook for 40 minutes.
Then blend everything in a food processor.
step 3
Serve the pumpkin soup on plates by adding a generous spoonful of grated Parmesan cheese and a drizzle of raw extra virgin olive oil.
Ideal would be to serve the pumpkin cream with crispy croutons.
NOTE
The advice is to enrich it for example with the addition of strips of bacon, or turmeric to make it tastier.
If you don’t have an immersion blender you can safely use a vegetable mill, the result will be perfect.
If you keep it in the refrigerator you can eat it even after a couple of days.
I used the classic pumpkin with orange pulp, but there is the yellow pumpkin, the red pulp pumpkin. Choose the variety that best suits your taste.
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