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Author Notes: The secrets for making this creamy soup special (and all in all, it is a very simple, even easy recipe to make), are just two.
The first one is to bake the pumpkin in the oven first, so that it will dry better and lose part of its water, perfect for making a thick soup. The second is to use bay leaves when you sauté the pumpkin with the shallot, because they make a real difference. The toasted pumpkin seeds used to garnish the soup are a treat. —Zaira Zarotti
For the soup
- 1 pumpkin (Delica variety, Cucurbita maxima)
- 2 medium shallots
- 2 medium potatoes
- 2 carrots
- 2 dried bay leaves
- 1 sprig rosmary
- 1 pint vegetable stock
- 2 tablespoons extra-virgin olive oil
- 1 pinch salt
For the toppings
- 2 tablespoons pumpkin seeds
- 1 bunch fresh chives
- 1 tablespoon extra-virgin olive oil
- Wash the pumpkin and cut in half. Scoop out the seeds and fibres and rinse it again. Leave the skin and cut into approx. 5mm slices. Put them in a pan lined with oven proof paper. Put in the oven for 30 minutes at 180 C° till tender. Leave it to cool. Peel it and cut into cubes.
- Wash and peel the shallots, the potatoes and the carrots. Chop them separately.
- Sautè the shallots, rosemary and the bay leaves in a pan with the olive oil. Add the pumpkin and cook for a few minutes.
- Add the chopped potatoes and carrots, cover with the vegetable stock. Bring to the boil, cover with the lid and cook for about 20-25 minutes.
- With a liquidiser blend until smooth and season.
- Toast the seeds in a non-stick saucepan with a pinch of salt. Wash and chop them finely with the chives and garnish the creamy soup, also adding a bit of oil.