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Velvety Pumpkin And Potatoes Soup

Velvety Pumpkin And Potatoes Soup

Name: Velvety Pumpkin And Potatoes Soup
Yield: 4
Cuisine: Italian
Ingredients: Pumpkin: 1 Kg; Potatoes: 200 g; Vegetable Broth: 1 lt; Onion: 80 g; Black Pepper: 1 pinch; Salt: 1 pinch; Extra Virgin Olive Oil: 60 g; Cinnamon Powder: 1 pinch; Nutmeg: 1 pinch; Extra Virgin Olive Oil: 30 g; Bread: 100 g

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Ingredients

Adjust Servings:

	1 Kg Pumpkin
	200 g Potatoes
	1 lt Vegetable Broth
	80 g Onion
	1 pinch Black Pepper
	1 pinch Salt
	60 g Extra Virgin Olive Oil
	1 pinch Cinnamon Powder
	1 pinch Nutmeg
	For Croutons
	30 g Extra Virgin Olive Oil
	100 g Bread

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Features:

Cuisine:

Italian

50
Serves 4
Easy

Ingredients

1 Kg Pumpkin
200 g Potatoes
1 lt Vegetable Broth
80 g Onion
1 pinch Black Pepper
1 pinch Salt
60 g Extra Virgin Olive Oil
1 pinch Cinnamon Powder
1 pinch Nutmeg
For Croutons
30 g Extra Virgin Olive Oil
100 g Bread

Directions

Pumpkin is the undisputed queen of autumn … Unmistakable and known by everyone for its sweetness is used in many recipes that are part of the Italian culinary tradition, such as baked pumpkin or pumpkin risotto. We have chosen to enhance all the flavors, adding just a few spices and turning it into a delicious comfort food: pumpkin cream. Hot and spicy, it is a very versatile preparation, ideal to serve alone as a soup and perfect as a condiment to enrich many other dishes: success is always guaranteed! You can also create original variations for your Halloween menu! Among the most hearty special dishes, pumpkin cream is just the beautiful side of autumn!

Steps

1 Done	To prepare the velvety pumpkin and potatoes soup, start by preparing the vegetable broth.
2 Done	Then go to the pumpkin cleaning. Cut it into slices and remove both the outer skin and the inner seeds; at this point you have to obtain 600 g of pulp, then cut it into cubes.
3 Done	Peel the potatoes and cut them into cubes.
4 Done 30	Peel the onion, chop finely then transfer it to a pan with the oil and let it brown over low heat. Once the onion has changed color, add the pumpkin and potatoes. Add a part of the broth to cover all the vegetables, the rest will be added later. Season with salt and pepper. Cook over a low heat for 25-30 minutes, adding more broth from time to time.
5 Done	Once the vegetables are cooked, turn off the heat and blend all with an immersion mixer, until a smooth and homogeneous cream is obtained.
6 Done	Then add the cinnamon, nutmeg and mix everything. Your pumpkin cream is now ready!
7 Done	To prepare tasty accompanying croutons, cut the bread into small cubes and place them on a baking sheet lined with parchment paper. Sprinkle with the oil, cook for about 5 minutes in a preheated oven in grill mode, then take them out. Serve the pumpkin cream in a soup bowl adding the golden croutons on the surface.