- Prep time:
40'
- Cooking time:
30'
- Difficulty:
**
- Wine pairing:
Pumpkin soup
Peel the potatoes and cut them into cubes. Clean the leek and onion, cut them into slices. Cut the carrot into slices.
Melt the butter in a pan, then brown the onion and leek for a few minutes; add salt, add the potatoes and carrot and simmer in a covered pot. After 2’ add the pumpkin pulp cut into small pieces. Season with salt and pepper and gradually add the hot broth. After about 20 ', pour in the fresh cream. Cook over moderate heat for 1 hour (in the meantime, toast the bread cut in half in the oven), then blend with the hand blender. Add the nutmeg and serve with the croutons and a drizzle of olive oil.
400 g of potatoes, 1 white onion, 1 leek, 1 carrot, 70 g of butter, 1 l of vegetable broth, 1.5 kg of pumpkin pulp, 150 g of fresh cream, fine salt, white pepper, 1 pinch of nutmeg, Panizzi organic extra virgin olive oil, 6 slices of bread.
- Cost:
*
