Thursday, October 16, 2014

Chef Riccardo's Taste of the Garden: Pumpkin Soup

Chef Riccardo knows his way around a soup pot, and my favorite of his recipes is one he made for me every autumn: Pumpkin Soup.  This is a very hearty, delicious dish best served with crusty artisan bread, and a few sprigs of fresh dill. It's an Italian specialty:

1 kg fresh pumpkin
2 potatoes
2 leeks
1 onion
Olive oil
Salt and pepper

Peel and cube the pumpkin and potatoes and  boil in 2 litres of water, chicken, or vegetable broth until soft. Blend or puree the broth when cool. Fry the washed and chopped leeks and onion in olive oil with salt and pepper to taste. Add to the pumpkin broth.  Heat gently and add a bit of nutmeg. Stir in ½ cup of cream. Serve with shaved parmesan and a little drizzled olive oil. Eat with your favorite type of crusty bread.
Pumpkin Soup
Of course, down here in the Tropics we add a dash of habanero sauce, but I think that may be an aquired taste. ;-)

Thank you, Chef Riccardo, for a wonderful and warming autumn recipe!
Chef Riccardo

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