October is the month of pumpkin, so let’s get creative and prepare it in all variations like gnocchi, risotto, stew. This time it’s a first course, a Pumpkin and Potato Soup with Croutons to serve for dinner when the first cold days arrive. Make it with me…
- Difficulty: Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall, Winter
Ingredients
- 10.5 oz Mantua pumpkin (weight without skin)
- 2 potatoes
- 1 sprig rosemary (finely chopped)
- 1 carrot
- 1 shallot
- 2 pinches nutmeg (grated)
- 1.4 tbsp extra virgin olive oil
- 0.7 oz Parmigiano Reggiano DOP (grated)
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Cutting Board
- Mezzaluna
- Pot
Steps
Remove the skin and seeds from the pumpkin, wash it well, and cut it into cubes. Do the same with the potatoes. In a pan, pour a little olive oil and sauté the chopped shallot and carrot. Add the finely chopped rosemary and add the pumpkin and potatoes. Let it season well and cover with vegetable broth or hot water and stock cube.
Put the lid on and cook on low heat for 30 minutes. Use an immersion blender to turn the soup into a cream. Season with nutmeg, Parmesan, and a little extra virgin olive oil. Serve the pumpkin and potato soup with croutons hot.
Storage
The Pumpkin and Potato Soup with Croutons can be stored for 2 days in the fridge in a glass container.
