Creamy pumpkin soup

Veluttata di zucca Hokkaido

4.5 von 54 Bewertungen
A tasty and warming meal with fresh pumpkin
Difficulty: easy
Cost: low
Calories: 180kcal
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Difficulty: easy
Cost: low
Calories: 180kcal
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Amount 4 servings

Ingredients list

  • 1 kg Hokkaido pumpkin
  • 800 ml vegetable broth
  • 100 g leeks
  • 100 ml liquid cream
  • 1 tbsp olive oil extra virgin
  • 1 pinch nutmeg
  • salt
  • pepper

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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Preparation recommendation

MegaWise Pro Titanium Reinforced 5-in-1 Immersion Hand Blender, Powerful 1000W with 80% Sharper Blades, 12-Speed Corded Blender, Including 500ml Chopper, 600ml Beaker, Whisk and Milk Frother

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