Pumpkin puréed soup

Too few ratings

Matteino Zua

Community Member

“Try the plate with a pinch of curry and chive.”

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g vegetable broth
pepper
salt
1 pinch nutmeg
130 g leeks
1 kg clean pumpkin
100 g fresh liquid cream
40 g extra-virgin olive oil

Utensils

  • pot
  • immersion blender
  • plate
  • Step 1/4

    • 130 g leeks
    • 40 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

    • 800 g vegetable broth
    • 1 pinch nutmeg
    • 1 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
    • 100 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.