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Pumpkin soup with parmesan
Ingredients
- 50 g butter
- 1 onion
- 1 kg pumpkin chopped and deseeded
- 2 garlic cloves
- 2 bay leaves
- 75 ml white wine
- 900 ml fresh vegetable broth
- 100 g Parmesan grated
- 100 ml double cream
- 50 ml milk
Instructions
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Melt the butter in a large saucepan over a medium-low heat. Add the chopped onion and the cubed pumpkin and cook, stirring, for 5 minutes. Add the crushed garlic and the bay leaves and cook, stirring, for a further 5 minutes.
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Add the wine, bubble for a few minutes, then add the stock. Increase the heat, bring the soup to the boil, then simmer for 10 minutes or until the pumpkin is really soft.
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At this point, prepare the fondue, melting the butter in a saucepan, add the flour, the milk, boil everything for a couple of minutes and add the grated Parmesan.
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Once the Pumpkin is soft, set aside to cool slightly, then remove and discard the bay leaves and rind.
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Purée the soup using a stick blender, until really smooth. Return the pan to a medium-low heat and loosen the soup with a little broth if it’s too thick. Stir in the cream and season. Gently reheat until hot.
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Ladle the soup into 6 warmed soup bowls, placing a spoonful of parmesan cheese in the center and if you like them, add some “crostini”.
Recipe Notes
Sources
www.deliciousmagazine.co.uk
https://blog.giallozafferano.it/buonappetitobypaola/
Photo by Paola