Pumpkin soup with Stracciatella cheese

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

 

Circle in the round.

Let me introduce you to my favorite pumpkin soup recipe.
It’s super creamy (thanks mostly to the pumpkin, with a little help from milk) yet plenty healthy, too. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest.

This pumpkin soup would be a welcome addition to your winter table.
It’s pretty easy to make and the leftovers taste even better the next day, so you could certainly make it one day in advance.
Don’t be intimidated by the ingredient list: this soup only requires basic fresh ingredients. I just added Stracciatella cheese for extra creaminess...and for gluttony. But that's another story, ha-ha. Hope you enjoy it!

Here's what you will need for the 4-serving recipe:

1 kg pumpkin
1 onion
1 glass milk
200 g Stracciatella cheese
1 l vegetable broth
nutmeg powder
EVO oil
salt and pepper

 

1. Peel the pumpkin and cut it into cubes
2. Braise chopped onion with a little oil and salt
3. Pour the pumpkin into the pan and simmer with boiling broth. Continue for about 30 minutes, adding a spoonful of boiling broth  at a time
4. At this point, add the milk and smash the cooked pumpkin with a blender   
5. Stir in half a teaspoon of nutmeg powder, freshly ground pepper and a pinch of salt, if needed
6. Serve on a dinner plate, with one generous spoon of Stracciatella cheese on top  

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Circle in the round, by Miles Davis.
If you don't know it, I think you should.