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Italian pumpkin soup recipe with heavy cream #gourmetproject #fallrecipes
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Italian pumpkin soup

Course Soup
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2 cups peeled pumpkin cut in big chunks
  • 1 medium potato peeled and cut in pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons leeks thinly sliced
  • ½ shallot thinly sliced
  • 2 cups light broth*
  • 4 tablespoons heavy cream
  • 2 handfuls hazelnuts
  • 1 teaspoon curry
  • 1 teaspoon brown sugar
  • salt

Instructions

  1. Place pumpkin and potato chunks in a bowl. Add the flour and mix to cover.

  2. Brown leeks and shallot in the olive oil, using a large pot. Add pumpkin and potato chunks and brown them for a few seconds. Add the broth, cover, and cook for about 20 minutes on medium heat (until tender).

  3. Blend hazelnuts, curry, cinnamon, and brown sugar and set apart.

  4. Cream the soup with a blender.

  5. Salt to taste, add heavy cream, and stir.

  6. Serve the soup hot, sprinkled with the chopped curried hazelnuts.

Recipe Notes

I made my broth with minimum effort: I boiled a carrot, a shallot, a few sprigs of parsley and a few of thyme, 3 allspice corns and 3 of juniper.