Let’s start preparing our pumpkin soup by cleaning the leek before cutting it into thin slices. Meanwhile, heat the oil in a large pot and add the leek. Let’s do it, then, fry a few minutes over a not too low flame.<\/p>\n
We take care to brown the leek well, but not to burn it. If needed, we can add a few tablespoons of hot vegetable broth.<\/p>\n
We take the pumpkin, clean it and cut it into cubes. Let’s put it in the pot to make it flavor and, after a few minutes, pour the hot vegetable broth to cover all the pumpkin; continue cooking, stirring often.<\/p>\n
Let it cook for another 30 minutes or, in any case, until the pumpkin is soft and almost undone. At this point, season with nutmeg and season with salt and pepper.
\nFinally, add all the cream to our pumpkin soup, except for a few spoons that we will keep aside for decoration. We mix everything with an immersion mixer and serve hot.<\/p>\n
If we want to accompany it with homemade croutons, we can cut bread into cubes while the pumpkin soup is cooking; then let’s make chopped onion, garlic, rosemary, salt and oil to add and mix well with the pieces of bread. We bake everything in the oven at 180 \u00b0 C for about 10-15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s start preparing our pumpkin soup by cleaning the leek before cutting it into thin slices. Meanwhile, heat the oil in a large pot and add the leek. Let’s do it, then, fry a few minutes over a not too low flame. We take care to brown the leek well, but not to burn it. […]<\/p>\n","protected":false},"author":2,"featured_media":441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starters"],"yoast_head":"\n