Cream of pumpkin soup Recipe
Cream of pumpkin soup is by far my favorite soup: simple, rich and tasty!
Ingredients
- 1 kg pumpkin pulp
- A big onion
- A celery stick
- 2 carrots
- 2 potatoes (medium-big size)
- Rosemary
- Bay leaves
- Salt
- Extra-virgin olive oil
- A stock-cube (optional)
Directions
- Peel the vegetables and dice them (roughly).
- Put in a large pressure cooker a drizzle of extra-virgin olive oil, the vegetables and the herbs: stir and cook for about 10 minutes to mix all the flavours (if necessary, add some water).
- Now, Pour in water (about 2l) to cover the vegetables, add a drizzle of oil and, if you want to, a stock-cube (season with salt consequently). Close the pressure cooker, and cook on high heat for about 30 minutes from the whistle.
- Let the soup cool down, then purée with a hand mixer.
- I love this soup even "pure", with some parmesan cheese only, but its variations are illimited: often I add some croutons, sometimes I put a spoon of cream in the middle of the dish. To obtain a more nourishing dish, you can add some pasta or some cereals (previously cooked -firm- or uncooked), especially pearl barley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 718mg | 21% |
| Total Carbs 20.34g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.67g | 2% |
| Protein 2.63g | 4% |
