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Pumpkin soup
Comfort food

Pumpkin soup

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Ingredients

Adjust Servings:
1 kg pumpkin
1 leek
1/2 spoon Butter
1 spoon olive oil
1/2 tea spoon salt
1 tea spoon ginger
1 tea spoon cinnamon
1 spoon x dish ricotta cheese

Nutritional information

20g
Fat
15g
Protein
5g
Carbs
5g
Sugars
400
Calories
3g
Trans Fat

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Cuisine:

The Autumn's Queen

  • 45 min
  • Serves 4
  • Easy

Ingredients

Directions

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When is Autumn I love to walk at Royal Botanical Garden  because there is an explosion of colours. Autumn is the most beautiful season for me when the wind makes the yellow and red leaves dance. It is a sunny autumn afternoon, the air is fresh, the small streets of the park are coloured by the fallen leaves on the ground. I see my kids running, I am walking hand in hand with my husband…. I am happy!

A delicious pumpkin soup is waiting us, ready to be heated so the house smells of cinnamon and ginger!

Steps

1
Done
30 minutes

chop all the vegetables and simmer

Chop pumpkin and leek. Splash olive oil and butter in a casserole dish and heat over high heat. Add the vegetables and cook, stirring occasionally, for 4 minutes until the leek is gold. Then cover pumpkin with water, add salt and simmer for 25 minutes or until the vegetables are soft.

2
Done
15 minutes

Blend until smooth

Remove from heat and leave to cool. After use a hand - held blender to puree the soup until smooth. Add cinnamon and ginger, stir well, reheat the soup and serve with a spoon of ricotta cheese and croutons of bread.

Annapaola

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Torta di Arance e Limoni
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Gnocchi alla Sorrentina
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Torta di Arance e Limoni
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Gnocchi alla Sorrentina

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