Pumpkin Cream Soup
Pumpkin Cream Soup is that comforting autumn recipe with no complications. Made with potato and leek, and smoothed with a sweet EVOO that pairs perfectly with this kind of vegetable cream soup, it is simple, quick and perfect for the first cold days.
Servings 6 people
Ingredients
- 1 Small pumpkin
- 2 Potatoes
- 2 Carrots
- 2 Leeks
- ½ Onion
- 3 cloves Garlic
- 100 ml Marqués de Prado EVOO
- 2 leaves Bay leaf
- Cumin To taste
Instructions
- Prepare the vegetables.Dice all the vegetables (pumpkin, potatoes, carrot, leeks and onion).
- Sauté.Put the vegetables in the pot with the garlic, bay leaf and EVOO, and sauté briefly.
- Cook.Add water until 60% of the vegetables are covered. Cover the pot and cook for 25 minutes over medium heat.
- Blend.Blend everything with a hand blender or in a jug blender. If you like, add cumin at the end or when serving at the table.
For a smoother cream soup, add a splash of cream or evaporated milk when blending.
Notes
- We chose Marqués de Prado, a mild, sweet EVOO, ideal for gazpachos, salmorejos and vegetable cream soups.
- Dry-toasting the cumin for a few seconds before adding it greatly intensifies its aroma.
- It freezes well without the touch of cumin, which is best added when reheating.
- A few toasted seeds sprinkled on top when serving add a very welcome contrast in texture.