Pumpkin puréed soup

Step 1/4

• 65 g leeks
• 20 g extra-virgin olive oil

• pot

Clean the leeks and then cut into rounds. Heat the extra- virgin olive oil in a capacious pot and then add the leeks and brown it for few minutes at low/medium flame, If necessary add a little of vegetable broth.

Step 2/4

• 400 g vegetable broth
• ½ pinch nutmeg
• ½ kg clean pumpkin

Meanwhile, dice the pumpkin, add it into the pot, wait some minutes and then add the heat vegetable broth. Bring it fully cooked, after 25-30 minutes the pumpkin must be soft, season with the nutmeg.

Step 3/4

• pepper
• salt
• 50 g fresh liquid cream

• immersion blender

Add the salt and the pepper (for adjust the taste). Add the fresh liquid cream (hold a little for garnish), blend with an immersion blender. The final result it's a smooth cream, if you would to gave it the texture of a puréed soup, sift it.

Step 4/4

• plate

Pour the puréed soup in a soup plate, garnish with the remaining liquid cream. The recipe is complete! Taste the pumkin puréed soup hot.