Scopri

Pumpkin soup

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Chef Maurizio Bosotti

Difficulty: easy

Difficulty: easy

Method

  1. 01 /

    Remove the seeds and skin from the pumpkin, then cut it into coarse pieces.

    Remove the outer layers of the leeks, cut them into thin slices and wash them.

    Put the extra virgin olive oil and the leeks in a saucepan, cooking them over a low heat for approximately 5 minutes, they must soften without colouring.

    Add the pumpkin cubes and cook, then add the vegetable stock.

    Cook over a low heat for approximately 40 minutes, until the pumpkin is very soft.

    Blend the pumpkin and place it on serving dishes, finishing with a drizzle of extra virgin olive oil.

    If you like, you can decorate with a slice of confit squash.

    For this recipe we have used Delica pumpkin, but you can use any type of pumpkin or squash to your liking.

Ingredients

700 g pumpkin (weighed with skin and seeds)

30 g leeks

20 g extra virgin olive oil

400 ml vegetable stock

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