Pumpkin Cream Soup Italian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pumpkin meat
- 2 carrot (s)
- 1 medium onion (s)
- 2 medium potato (s)
- 1 liter broth
- 125 g cream
- 3 tablespoon rosemary, finely chopped (if you like, you can also add sage and thyme)
- olive oil
- 100 ml white wine
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and sweat it with the finely chopped rosemary (possibly the other spices) in a little olive oil, pour over the soup and white wine, add the chopped pumpkin, potatoes and carrots. As soon as the ingredients are soft, puree the soup with the hand blender and remove from the heat. Stir in salt, pepper and cream, season with a little lemon juice if necessary, garnish with unsalted pumpkin seeds on the plate.
- Serve with fresh baguette
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