FIRST

Very simple pumpkin cream soup

Pumpkin is one of my favorite ingredients from fall to the end of winter. My absolute favorite one to pumpkin delight, with a hard green skin but the flesh is bright orange and very flavorful, otherwise hokkaidò. This velouté I make often, it is incredibly simple, but with a guaranteed result. It has yet to disappoint me.Pumpkin velouté is a classic not to be missed. I make it often and in different ways. Sometimes you just need to add a little ginger or dilute it with coconut milk and a little yellow curry to make it different. Too good.

maria jurkova
Ingredients
Ingredients:1 small onion 1 carrot 450 g cleaned pumpkin 1 tablespoon of clarified butter or oil, garlic (1-2 cloves) 700 ml vegetable broth, salt and pepper, parsley leaves to garnish
Freepik
Preparation
Brown the chopped onion on the butter. Then add the carrots, salt and pepper and sauté for a few minutes.
Freepik
Preparation
Add chopped pumpkin, garlic, and brown for a few minutes.
Freepik
Preparation:
Add the broth so that the vegetables are covered and simmer for about 20 minutes.
maria jurkova
Preparation
Blend all the contents of the pot with an immersion blender until velvety. Adjust salt and pepper if necessary.
maria jurkova
Conclusion
Before serving, add fresh parsley and, if desired, chili flakes. Enjoy!
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