Pumpkin and Truffle Creamy Soup

1 comment

A light creamy soup, very sweet and fragrant, as well as very easy to prepare.


Ingredients:

1 medium peeled pumpkin
1 / 2 leek
water
vegetable bouillon or salt
1 / 2 cup of veg milk
cornstarch
truffle
extra virgin olive oil

Method:
Place the pumpkin, chopped, and half the leek in a heavy-bottomed saucepan, cover with water and add the veg stock cube if you use it or, if you prefer, use salt. Cover and simmer about 20 minutes, until pumpkin and leek are soft. Once done, blend it all with a hand blender until you get a creamy consistency; then add the vegetable milk, mixed with a tablespoon of cornstarch; boil for 1 minute more until the cream thickens. If after blending the soup is still too liquid, you can vary the ratio of milk and cornstarch: increasing the latter to get a thicker soup or, if too thick, add more milk and avoid using cornstarch. Serve with a trickle of extra virgin olive oil and a generous amount of grated truffle. I was so impressed by the match pumpkin / truffles that Ihad to share it: two flavours that enhance each other, try it. I always keep a truffle in the freezer to grate it,¬† when I feel like having a bit of it, I’m nuts about it! … I buy it in a delicatessen shop

Chef: Stella Giulia from VeganBlog

  1. sam 22 September 2011 at 20:59

    this must be fabulous!! Never thought that pumpikn could go well with truffle… well, they’re both so good!



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