A simple autumn soup, creamy pumpkin soup with amaretti is ideal with the arrival of the season. Simply prepared with celery, carrot and onion, it is a light but tasty cream soup, furthermore without adding cream or milk, it can also be consumed by intolerant people. Pumpkin is a very versatile vegetable, with which you can prepare both sweet and savory recipes, from donuts to tarts to first courses, jams and chutneys to accompany meats but also cocktails and hot drinks.
Ingredients
Tools
Steps
Clean and wash all the vegetables. Chop the celery, carrot and onion. Cut the pumpkin into cubes. Place the sautéed vegetables in a saucepan with the oil and fry for a few minutes. Add the pumpkin cubes. Mix well and season with salt and pepper. Cover the vegetables with warm water and cook for 40 minutes. Blend with an immersion blender. Serve with crumbled amaretti biscuits.
Cook’s tips
It can be kept for 2 days in the refrigerator.
Recipes of soups
Traditional italian pasta fagioli
Do you like my recipes? Then stay up to date by following my Facebook page.
Also follow me on Pinterest.
Varied doses for servings