Pumpkin Creamy Soup

2 comments

I prepared this dish for my birthday, it was very much appreciated!

Ingredients:
(serves 4)
4 cups of pumpkin, diced (I left the skin)
1 carrot, sliced
1 small potato, diced
1 onion, cut into wedges
vegetable broth
salt
2 leeks
2 cups of broccoli
chilli
1/4 cup of hazelnuts, chopped with a knife
4 tablespoons of olive oil

Method:
I put pumpkin, carrot, onion, potato in the pressure cooker and I covered with vegetable broth, level to the vegetables. I let it cook 1 min after the whistle and I let the steam escape; then I puréed it all with the hand blender.
I poured the oil in a pan, with sliced leek, broccoli and chilli and I let them cook for about 5-8 minutes, leaving them crunchy.
To serve: pour 2 ladles of soup each diner, add  2 tablespoons of broccoli in the centre, sprinkle with the hazelnuts and add a little oil.
Enjoy!
Variants to the condiment:
Porcini mushrooms, aubergines and pine nuts. Spinach, fennel, leeks and almonds. Artichokes and walnuts. Radicchio, red onion and pine nuts.

Chef: Barbara from VeganBlog

  1. EleonoraNW3 3 February 2011 at 08:12

    It’s really inviting! And I like the idea of “condiments” to pour over 🙂


  2. Anto 3 February 2011 at 14:21

    It looks so, mmmmhhhh, goooood!!! I defintely love soups!!!



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