Recipe for Creamy and Flavorful Pumpkin Soup
Prepare a creamy velvety pumpkin soup, enriched with milk and served with crispy toasted bread. Perfect as a comforting first course during cold autumn evenings or as an elegant appetizer. Add a sprinkle of freshly grated nutmeg or toasted pumpkin seeds for an intense autumnal flavor.
Instructions
- Start by cleaning the pumpkin, removing the skin and seeds, and cutting it into not too large pieces.
- Melt the butter in a large saucepan over medium heat.
- Add the pieces of pumpkin to the saucepan with the melted butter and let them flavor for a few minutes, stirring occasionally.
- Lightly salt the pumpkin and then add some water, just enough to prevent it from sticking to the bottom of the pot.
- Cover the saucepan with a lid and let the pumpkin cook for about 30 minutes, until it becomes soft and easily falls apart.
- Once the pumpkin is cooked, transfer it to the blender or use an immersion blender directly in the saucepan to turn it into a cream.
- Add the previously warmed milk to the pumpkin mixture and blend until smooth and homogeneous.
- Adjust for salt if necessary and heat the cream on low heat for a few minutes before serving.
- Serve the hot cream accompanied by crispy slices of toasted country bread.
Notes
For an original touch, add a sprinkle of freshly grated nutmeg or toasted pumpkin seeds on top of each portion before serving to add crunchiness and a more intense autumnal flavor.