Creamy pumpkin soup

Creamy pumpkin soup
4.49 from 300 ratings
Veluttata di zucca Hokkaido
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
This soup is made from the wonderful Hokkaido pumpkin, which is not only brightly colored but also has a sweet, nutty taste. Refined with spices and cream, the result is a velvety, delicious soup that is perfect for chilly days.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 180kcal
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
vegetarian
Difficulty: easy
Cost: low
Calories: 180kcal
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
vegetarian
Directions
  • First wash the leeks and then cut them into rings. Heat the olive oil in a large saucepan and sauté the leek rings until translucent. Then deglaze with a ladle of vegetable stock.
  • In the meantime, peel the pumpkin, remove the seeds and then cut into cubes. Now add the pumpkin cubes to the pot and sweat for a few minutes. Fill with the remaining vegetable broth and simmer over medium heat for about 25-30 minutes, stirring occasionally.
  • Then season with a pinch of nutmeg and season with salt and pepper. Now add the liquid cream and puree thoroughly with a hand blender until a smooth cream is formed.
  • Now press the cream through a large close-meshed sieve into another pot to obtain a velvety smooth soup. Bring everything to the boil again.
  • Pour the hot soup into deep plates, garnish with a dash of liquid cream and freshly ground pepper and serve directly.
    Buon appetito!
Calories: 180kcal (9%)Carbohydrates: 23g (8%)Protein: 3g (6%)Fat: 10g (15%)Saturated fatty acids: 6g (30%)Cholesterol: 34mg (11%)

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