Cinderella pumpkin-carriage soup

Recipes / Soups

Create this deliciously creamy butternut pumpkin soup for the winter months.

Recipe «Cinderella pumpkin-carriage soup» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 60g unsalted butter, 1 onion, chopped, 1 leek, chopped, 1 butternut pumpkin, peeled, chopped, 2 carrots, chopped , 1L vegetable stock, heated, 200ml pure cream, plus extra to serve, 1/2 tsp freshly grated nutmeg , 1/2 cup dried pastina pasta.

Ingredients:

  • 60g unsalted butter 
  • 1 onion, chopped 
  • 1 leek, chopped 
  • 1 butternut pumpkin, peeled, chopped 
  • 2 carrots, chopped 
  • 1L vegetable stock, heated 
  • 200ml pure cream, plus extra to serve 
  • 1/2 tsp freshly grated nutmeg 
  • 1/2 cup dried pastina pasta 

Instructions

  1. Melt butter in a large saucepan over medium heat. add the onion and leek and cook, stirring, for 6-8 minutes until soft. add the pumpkin and carrot, season with sea salt and freshly ground pepper, then cook, stirring, for 6-8 minutes until they begin to soften. Add the stock and simmer for 20 minutes until vegetables are soft. Cool slightly, then, in batches, puree in a blender until smooth.
  2. Pass the soup through a fine sieve into a clean saucepan. Add the cream, season with sea salt and freshly ground black pepper, then reheat over low heat, stirring, for 2-3 minutes or until heated through. Stir in the grated nutmeg, if desired.
  3. Meanwhile cook pasta in boiling salted water according to the packet instructions until al dente. Drain and set aside.
  4. To serve, divide the soup among warm bowls, drizzle with extra cream and scatter with pasta. Serve with freshly ground black pepper.