It’s the best of this season’s vegetables! Its vibrant tone adds a touch of colour to tasty autumn tables. Its various shapes make us smile.
In a few days, many of us will be busy scooping out pumpkins to carve and fill with candles to light up the scariest night of the year.
And in the kitchen? All the pumpkin flesh is used, with absolute nonchalance, in soft muffins, sweet and savoury pies, traditional ravioli, risottos and other first courses, marrying perfectly with a whole range of ingredients.
When the temperature drops, you can’t say no to a soft and velvety soup that makes pumpkin the star. Serve with crunchy bread and a touch of savoury cheese that nourishes and balances the pumpkin’s innate sweetness!
Pumpkin soup
Serves: 4
800g of yellow pumpkin, cubed
1/2 white onion
1 carrot
vegetable stock (prepared with onion, celery leaves, carrot and cloves)
Biodynamic IGP Toscano La Maliosa extra virgin olive oil
thyme
salt
multigrain bread
80g blue cheese (spicy gorgonzola or similar)
Method
In a saucepan with three tablespoons of oil, fry the onion and sliced carrots. When the onion is transparent, add the pumpkin and brown. Add the thyme and salt and cover with the warm vegetable stock. Cook until soft, adding extra stock, if necessary. Use a hand blender to puree.
Toast the multigrain bread slices under the oven grill.
Serve the soup in individual bowls with raw olive oil, cheese cubes and toast slices.
Recipe & photos @saramilletti
