The incessant rain these days made me crave one of those comfort foods that warm the heart and soul! At this time of the year, I could live on soups, broths, and velvety dishes! This one I’m offering is truly special and very satisfying! I prepared it two weeks ago, but I didn’t have time to photograph it properly. However, we liked it so much that replicating it was not a sacrifice at all! If you are like me, fond of these health and wellness-packed dishes, you cannot miss it! You will discover a creamy and sweet base thanks to the carrots and the Butternut squash, a type I’m finding very versatile. Followed by a layer of toasted pumpkin seeds that will give the dish a pleasant nutty note. And finally, delicious crispy chips of potato and carrot peels! Just so nothing is wasted, as they are even richer in properties than the vegetables themselves! Many textures in one light and delicate dish, but with an extra touch of flavor, which will not leave you disappointed! The recipe, as I present it, is perfect for the whole family, suitable even for those who are gluten intolerant and vegans. Naturally, you can further enrich it according to your needs and tastes. It will also be great served with croutons and a sprinkle of grated Parmesan. I’m getting hungry, and you?
Other ideas for velvety soups and healthy and delicious comfort foods to try:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs Butternut squash (or Delica, already cleaned)
- 2 potatoes
- 3 carrots
- 1 yellow onion
- 2 tsps ground cinnamon
- to taste wholegrain rice flour
- to taste extra virgin olive oil
- to taste salt
- 1.4 oz pumpkin seeds
- to taste potato and carrot peels
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Potato peeler
- 1 Saucepan
- 1 Immersion blender
- 1 Crepe pan
- 1 Wooden spoon
- 1 Knife
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
Preparation
Wash the potatoes and carrots well, dry them with kitchen paper towels, and peel them with a potato peeler (fig. 1).
Place the scraps of your vegetables in a bowl and drizzle them with 2-3 tablespoons of oil (fig. 2).
Add a pinch of salt and pepper and set aside (fig. 3).
Clean the pumpkin and dice it along with the potatoes and carrots (fig. 4).
Peel and finely chop the onion. Place it in a large saucepan and let it brown with a generous drizzle of oil for a couple of minutes (fig. 5).
Add the diced vegetables and let them flavor over high heat for another minute, stirring with a wooden spoon (fig. 6).
Let them flavor for 2 minutes, then cover with hot water and bring to a boil (fig. 7).
Let cook for about 25 minutes or until the vegetables are tender. Turn off the heat, season with salt, and add cinnamon (fig. 8).
Blend everything with an immersion blender until you achieve a smooth and creamy consistency (fig. 9).
If the result is still too liquid, add a couple of tablespoons of rice flour to thicken it further. Otherwise, skip this step (fig. 10).
Before serving, place the potato and carrot peels on a baking sheet lined with parchment paper without overlapping them (fig. 11).
Place in a preheated oven at 356°F (180°C) for 7-8 minutes, watching carefully to prevent burning (fig. 12).
In a small pan, toast the pumpkin seeds for 2-3 minutes, stirring constantly (fig. 13).
Serve the soup hot, garnished with toasted pumpkin seeds and freshly baked chips.
And voilà… the pumpkin soup with potato and carrot peel chips is ready to be enjoyed!
Bon Appétit from La cucina di FeFe’!
Storage
👉The pumpkin soup with vegetable chips can be stored in the refrigerator covered for 2-3 days. Obviously, the vegetable chips should only be added at the time of serving, otherwise, they will lose all their crunchiness.
Tips, notes, variations, and suggestions
🟣 Serve the pumpkin soup with homemade croutons and if you like, you can flavor it with a pinch of curry and chives.
