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First courses
Creamy pumpkin soup: three autumn versions with Cilento EVOO
The perfect pumpkin soup according to Minnelea: tonda napoletana squash, Cilento extra virgin olive oil and a spoonful of artisan pumpkin cream to finish the plate. Three variations for every occasion: traditional, spiced, and gourmet with croutons.
Method
- Cut the pumpkin into 2 cm dice. Chop the onion. Peel the potato and cut it into chunks.
- In a large pan, heat 2 tablespoons of extra virgin olive oil. Add the onion and let it soften for 4-5 minutes over low heat.
- Add the pumpkin and the potato, stir and cook for 5 minutes to draw out the flavour.
- Pour in the hot stock (it should cover the pumpkin), then add salt, pepper and nutmeg. Cover and cook for 20 minutes over medium heat, until the pumpkin is soft.
- Blend with a stick blender until velvety. If it is too thick, add more stock; if it is too thin, let it reduce for another 5 minutes.
- Serve in warm bowls, finished with 1/2 tablespoon of Minnelea Pumpkin Cream, a drizzle of raw extra virgin olive oil and a turn of black pepper. Serve at once with warm croutons.
Minnelea products for this recipe
The preserves used in this recipe.
• Tonda napoletana squash or butternut give the sweetest flavour.
• Add grated ginger for the spiced version.
• For the gourmet version: serve with rosemary croutons and a spoonful of Minnelea Pumpkin Cream stirred in raw.
• It freezes well in single portions.
• Add grated ginger for the spiced version.
• For the gourmet version: serve with rosemary croutons and a spoonful of Minnelea Pumpkin Cream stirred in raw.
• It freezes well in single portions.