On chilly autumn and winter evenings, I prefer preparing warm and comforting dishes like soups and purees for my family, just like this pumpkin soup with fresh cheese quenelles.
A very easy and delicious recipe, especially when enriched with croutons and herbs.
It is very easy to prepare by stewing a shallot in oil, then adding chopped pumpkin and, for an even creamier result, also adding potatoes. You can cook it all with water, but I prefer to use vegetable broth that might be leftover from other preparations.
For the cheese quenelles, I used robiola, but ricotta or any other spreadable cheese of your choice will work as well.
An essential element for preparing a smooth and homogeneous soup is the use of an immersion blender, which I highly recommend having in your kitchen.
Take a minute to read the recipe and then… let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 leek (medium)
- 28 oz pumpkin
- 7 oz potatoes
- 6 cups vegetable broth
- 5 oz fresh cheese (robiola or ricotta)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
- to taste bread croutons
- to taste sage (or fresh thyme)
Tools
- 1 Knife
- 1 Peeler
- 1 Food Scale
- 1 Pot
- 1 Immersion Blender
- 2 Teaspoons
- 1 Wooden Spoon
Steps
Preparing the pumpkin soup requires just a few simple steps.
First, clean the leek by removing the two ends and slicing it into rings, which you will wash thoroughly under running water.
Peel and chop the pumpkin into pieces and do the same with the potatoes.
Wash the pumpkin pieces and potatoes separately.
In a pot with high sides, heat the extra virgin olive oil, add the leek, and let it stew for a few minutes over moderate heat.
Then add the pumpkin and let it flavor for a few minutes, stirring with a wooden spoon. Then add the potatoes and salt.
Finally, cover with vegetable broth and let cook with the lid on for about 25-30 minutes or until the pumpkin and potatoes are tender and the broth has reduced.
Blend with an immersion blender until you get a smooth and homogeneous cream.
Then proceed to form the fresh cheese quenelles using two teaspoons.
At this point, you just need to compose the dish by adding, if desired, golden croutons and sage leaves or some fresh thyme sprigs.
Finish the preparation with a drizzle of raw olive oil and freshly ground black pepper 😉.
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