Pumpkin is synonymous with autumn. A perfect comfort food for cozy evenings with friends. Pumpkin soup is a vegetarian dish suitable for everyone, young or old.
Halloween is around the corner, so why not prepare a scary recipe to serve to your guests.
- 600 gr of pumpkin
- 200 gr of potatoes
- 1 liter of hot water
- 80 gr of onions
- 60 gr of extra virgin olive oil
- 3 bay leaves
- salt to taste
- pepper to taste
- nutmeg to taste
- 1 level tablespoon of cinnamon powder
- 1 sprig of rosemary
- Take a pot, pour the water, salt, bay leaves and rosemary sprig
- Bring to a boil
- Boil for 5 minutes, then turn off the heat
- Clean the pumpkin, removing the peel and seeds
- Cut the pumpkin first into slices, then into medium-large cubes
- Wash and peel the potatoes
- Cut them coarsely into cubes
- Clean the onions and slice them thinly
- Take a stainless steel pot, then pour in the oil
- Add the onions and sauté for a few minutes
- Then add the pumpkin and potatoes cut into cubes
- Add salt, pepper, nutmeg and cinnamon
- Stir and sauté for 5 minutes
- Add the “broth” prepared earlier
- Cook for about 40 minutes until the pumpkin is cooked. Check the cooking with a fork
- Turn off the heat, remove the bay leaves and rosemary
- Use an immersion blender to blend until you get a smooth and creamy mixture
- Serve the soup hot.
- In each dish add some croutons of toasted bread
Enjoy your meal!!
This wine has a bright, golden yellow color, with brilliant reflections. On the nose it is intense, rich, with very intense olfactory notes of tea rose and with subtle olfactory nuances of spices, such as thyme and juniper. In the mouth the wine is elegant and structured, very balanced, almost creamy. Very rich the aftertaste that expresses itself with long persistence, which evokes aromas of rose, apricot and dried pineapple.