: 205 Kcal Preparation
: 10 min Cooking
: 30 min Difficulty
· Vegetable broth: 800g
· Il Cavallino "Traditional" extra virgin olive oil: 40g
· Black pepper: Q.b.
· Leeks: 130g
· Liquid fresh cream: 100g
· Salt up: Q.b.
· Nutmeg: 1 pinch
· Clean pumpkin: 1kg
To prepare the pumpkin soup, start by cleaning the leek and cutting it into slices.
Heat the "Traditional" Il Cavallino extra virgin olive oil in a large saucepan, then add the leek and fry it for a few minutes, over a low heat, making sure that it does not burn but browning it well: this sauce will give a good velvety roasted aftertaste.
If necessary, blend with a little vegetable broth.
Meanwhile, clean the pumpkin and cut it into cubes.
Add it to the saucepan and let it cook for a few minutes, then add the hot vegetable broth so that the vegetables are covered and cook, stirring often.
After 25-30 minutes the pumpkin should be very soft and almost undone: season with nutmeg and season with salt and pepper to taste.
Then add the cream, keeping one part aside for the final garnish of the dishes, and blend thoroughly with the immersion blender.
You will have obtained a rather smooth cream, but to make it velvety as per the manual you have to sift it by passing it through a narrow mesh strainer.
Finally, distribute it on the plates, garnish with the remaining cream and enjoy your very hot pumpkin soup!