Go Back Email Link
Italian pumpkin soup recipe with heavy cream #gourmetproject #fallrecipes
Print

Italian pumpkin soup

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

Ingredients

  • 2 cups peeled pumpkin, cut into large 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 cream
  • 2 handfuls hazelnuts
  • salt to taste

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. Meanwhile, roughly chop the hazelnuts and set them aside.

  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 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.