Pumpkin Soup
A delicious soup made from Hokkaido pumpkin.
Servings 4
Ingredients
- 3 tablespoons olive oil
- 500 g Hokkaido pumpkin
- 200 g onion
- 200 g garlic yes, that much; when cooked, the sharpness disappears, and background aroma forms
- 1-2 stalks celery
- Three-quarters of a liter of water
- 1 peperoncino
- 2 bouillon cubes or other flavour enhancer
- 3 dl cream
- Preparation:
Instructions
- Heat the oil in a heavy-bottomed pot.
- Coarsely chop the onion, garlic, and celery, and sauté over low heat for 10 minutes. Don't let them get too brown.
- Cut the pumpkin into cubes and add it to the pot with peperoncino and flavor enhancer. Let everything simmer in its own juice for at least 20 minutes.
- Add the boiling water and simmer for 15 minutes.
- Puree everything with an immersion blender.
- Cook for another 5 minutes, then add the cream and heat to boiling point. Done.
Notes
Note: The same recipe can be made with cauliflower, broccoli, or carrots.