Spicy pumpkin and carrot pureed soup
Spicy pumpkin and carrot pureed soup
Ingredienti
Direzioni
Start preparing this autumn-style pureed soup by chunking onion and browning it at low heat with a bit of extra virgin olive oil in a large pan.
Cut the pumpkin into small pieces, clean the carrots and season them with cinnamon, garlic and ground walnut. Add all the vegetables to the onion, which in the meantime will have browned slightly, and roast everything together.
After a few minutes soak the pumpkin in the vegetable broth and add ½ teaspoon of salt. Cook it for 25/30 minutes.
When all the vegetables have been cooked, blend everything with a hand mixer until you get an even cream. Try it and add salt and pepper to your taste.
Serve garnishing it with a bit of yoghurt, which will contrast the sweet taste of the soup, and mixed seeds or, if you like, only raw extra virgin olive oil and toasted bread croutons.
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