THE GOOD OIL MILL
AT YOUR HOME
Fall. It doesn’t seem like it, yet here we are. And the undisputed autumn queen is herself: the pumpkin!
This recipe, which we want to share with you today, celebrates it as the absolute protagonist of the season, pumpkin soup, the comfort food par excellence.
Warm, enveloping, prepared with pumpkin and potatoes, pumpkin and chickpeas or pumpkin and chestnuts, it is a very versatile preparation, ideal to serve alone, with toasted croutons or perfect as a condiment, to enrich many other dishes and recipes. In any case, success at the table is guaranteed with this pumpkin creamy soup!
One of the most popular dishes of the cold season, a delicious velvety pumpkin cream is the best side of the seasonal cuisine; in fact, the color of the pumpkin pulp recalls the leaves that leave their homes on the tree in autumn and gently settle on the ground. And when seasonality is not only outside but also on our table and on our plates, as in the case of pumpkin soup in autumn, then it is there that we realize we are celebrating nature and what it gives us in the right way.
The recipes with pumpkin are endless and all delicious, from the classic pumpkin risotto, to baked pumpkin, to desserts such as pumpkin muffins or pancakes, thanks to the sweetness given by its pulp. But today’s pumpkin soup recipe, with the exclusive combination of our extra virgin oils, is one of the most traditional and oldest recipes… Remember that the quality of the raw materials can only be recognized in the simplest preparations!
Ingredients:
• 1 kg of pumpkin
• 200g of potatoes
• 80g of White Onions
• 1lt of Vegetable Broth
• 60g of Bonamini extra virgin olive oil
• salt, pepper, cinnamon and nutmeg to taste
Preparation:
1. Clean the pumpkin. Cut it into slices, eliminating the external peel and internal seeds, obtaining 600g cut into cubes of more or less the same size. Do the same thing with the potatoes and onions, cleaning them finely.
2. Brown the onion until golden brown in a pan with a drizzle of Bonamini San Felice extra virgin olive oil.
3. Once the onion has been browned, add the pumpkin and potatoes and cover everything with the vegetable broth, taking care to leave some aside for the next preparation.
4. Season with salt and pepper and cook over a low heat for about 25-30 minutes, adding the leftover broth from time to time as needed.
5. Once the vegetables are soft, turn off the heat and blend everything with an immersion blender until you obtain a smooth and homogeneous cream.
6. Give the final touch with nutmeg and cinnamon and a drizzle of raw Bonamini extra virgin olive oil.
Here the options for choosing the right extra virgin olive oil are various but those that in our opinion are ideal can be grouped into 6 options:
– Bonamini Santa Giustina extra virgin olive oil
– Bonamini Vert De Vertes extra virgin olive oil
– Bonamini Campo di Casa extra virgin olive oil
– Rosemary infused extra virgin olive oil
– Garlic infused extra virgin olive oil
– Truffle infused extra virgin olive oil
All combinations that we have personally tried and tasted over the years, paired to our pumpkin soup recipe; and, we can say with certainty that if your choice of an extra virgin olive oil to use raw falls among one of our extra virgin olive oils proposed above, then you can be sure of having found the right combination to create a mouth-watering autumnal treat.
Conservation and advice
We recommend keeping the pumpkin soup in the fridge for a maximum of 2 days. Alternatively, you can freeze it for when you don’t have time to prepare it from scratch. Remember that when defrosting you will need to boil the pumpkin cream to eliminate excess water and make it nice and creamy again like at the beginning.
To transform this pumpkin soup recipe into a delicate and warming main dish, add some rice or barley, some legumes such as chickpeas or lentils or for a “lighter” version, tufts of ricotta or creamy cheese.
