Recipe Cream Of Pumpkin

Ingredients:

Vegetable broth 800 grams, Fine salt, Black pepper as required, Nutmeg 1 pinch, Leeks 130 grams, Clean pumpkin 1 kilo, Fresh liquid cream 100 grams, Extra virgin olive oil 40 grams

Doses for: 4 persone realization time: 45 minutes

Recipe:

To prepare the pumpkin soup, start by cleaning the leek and cutting into slices. Heat the oil in a large saucepan, then add the leek and let it fry for a few minutes, over low heat, making sure that it does not burn but browning it well: this sauce will give a good aftertaste roasted to the velvety. If necessary, add a little vegetable stock. Meanwhile clean the pumpkin and cut it into cubes. Add it to the saucepan and let it cook for a few minutes, then add the hot vegetable broth so that the vegetables are covered, and cooked, stirring often. After 25-30 minutes the pumpkin should be very soft and almost unbroken: season with the nutmeg and season with salt and pepper to taste. Then add the cream, keeping aside a part for the final garnish of the dishes, and blend thoroughly with the immersion mixer. You will have obtained a rather smooth cream, but to make it velvety as per the manual you must sift it by passing it through a narrow-mesh sieve. Finally, distribute it in the dishes, garnish with the remaining cream and enjoy your warm pumpkin soup!

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