Pumpkins soup
 
Tempi di Preparazione
Tempi di Cottura
Tempo Totale
 
Pumpkin soup with zucchini and extra virgin olive oil
Autore:
Tipo di Ricetta: Main
Cucina: Italian
Numero Porzioni: 4
Ingredienti
  • 1 pound of pumpkin (450 g)
  • 1 pound of potatoes (450 g)
  • ½ pound of zucchini (225 g)
  • ½ pound of onions (225 g)
  • ½ pound of carrots (225 g)
  • ¼ pound of celery (110 g)
  • 1 cup of milk cream or yogurt (250 g)
  • 2 cups of water (500 ml)
  • 1 pinch of salt, pepper, parsley, rosemary, thyme and fennel seeds.
  • ½ pound of tarallini or toasted bread.
  • 3 spoon of extra virgin olive oil DOP
Istruzioni
  1. Heat extra virgin olive oil (EVO) in a large pot and add: carrots; onions; celery and, last but no least, 1 garlic (if you like it) finely chopped. Let fry until translucent, than add a cup of fresh water.
  2. Add chopped pumpkin, potatoes and zucchini, then stir.
  3. Add 2 cups of water and let cook until pumpkin cubes are tender (about 15 minutes). If the soup dries add one or two cups of water.
  4. Add cream or yogurt and a generous pinch of ..... rosemary and thyme or fennel seeds, if you like them.
  5. Puree soup (blender or immersion blender).
  6. Add Salt and pepper and taste
  7. Add a generous pintch of chopped parsley (Simon & Garfunkel would be happy).
  8. Pour the soup into a bowl and sprinkle it with about 1 teaspoon of EVO .
  9. Serve as entrée or main dish with rustic bread or tarallini and white wine.
Informazioni Nutrizionali
Quantità Porzione: 1 Calorie: 287 Grassi: 11.8 g Grassi Saturi: 2.3 g Grassi Insaturi: 7.8 g Grassi Trans: 1.7 g Carboidrati: 41 g Zuccheri: 10.4 g Sale: 491.2 mg Fibbre: 7.8 g Proteine: 7.8 g Colesterolo: 3.9 mg
Recipe by olioefarina at https://olioefarina.altervista.org/pumpink-soup-mediterranean-diet-style/