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Pumpkin puréed soup

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M

Matteino Zua

Community member

"Try the plate with a pinch of curry and chive."
Difficulty
Easy 👌
Preparation
15 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
400 g
vegetable broth
pepper
salt
½ pinch
nutmeg
65 g
leeks
½ kg
clean pumpkin
50 g
fresh liquid cream
20 g
extra-virgin olive oil

Utensils

pot, immersion blender, plate

  • 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.

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