Pumpkin Cream Soup Recipe by Marinoni

Today we offer a recipe for a tasty pumpkin cream soup - indeed, the pumpkin is one of the autumn's fruits we mentioned in our last blog post. But let's start with a nice picture of the final result:

Ingredients (4 servings)

• ½ pumpkin (or ¼ if you’re using a large one)
• ½ onion
• ½ liter of homemade vegetable broth
• 1 rosemary branch
• ½ teaspoon ground nutmeg
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 4 pewter and ceramic bowls
• 4 pewter round plates

Method

Heat oil in a saucepan over medium heat, add finely chopped onion and cook for 2-3 minutes until soft. Add the peeled and chopped pumpkin and the rosemary branch – cook for about 5 minutes before removing rosemary. Add the vegetable broth, a pinch of salt and pepper and bring to the boil. After reducing heat to low, cook for about 20 minutes. Cool slightly and blend until smooth. Ladle into bowls and season with nutmeg, serve with toasted bread.

Buon appetito!