INGREDIENTS
- – Pumpkin 1 ½ kg approx.
- – Vegetable broth 750 cc to 1L.
- – Garlic 1 clove.
- – Ginger 3 sheets.
- – Grated coconut 3 tbsp.
- – Onion 1 unit.
- – Chopped celery ½ department.
- – Hydrated and boiled white beans 1 handful.
- – Milk cream 100 cc (non-compulsory).
- To accompany:
- – Arugula 1 tied.
- – Further virgin olive oil 5 to 10 tbsp.
- – Grated reggianito cheese 3 tbsp.
- – 1 handful of sunflower seeds.
- – Sliced garlic, 2 cloves.
- – Salt, black pepper and sugar to style.
Winter has arrived, we convey you this PUMPKIN SOUP scrumptious, best for the chilly . Strive it at dwelling and inform us the way it turned out! .
Process:
1. Reduce the pumpkin in half or into quarters and take away the seeds.
2. Put the shelled items in a roasting pan. Add a contact of salt, black pepper and sugar and a splash of olive oil.
3. Bake it at 180/200 ºc (average to robust) till the pulp is tender. You can even bake the seeds and go away them within the oven after turning it off to allow them to end drying.
4. In a saucepan, sauté the onion and celery with a contact of oil till it’s clear, add the chopped garlic, ginger, coconut and add the pumpkin pulp and 750 cc of broth. Course of or mix every little thing till you acquire a really easy texture (if needed, add a bit extra broth).
5. Add the heavy cream and boil every little thing over low warmth for five minutes. Season to style.
6. In the meantime, make the arugula pesto by processing it with a bit oil and a handful of cheese.
7. However, flippantly brown the garlic slices and sunflower seeds.
8. Serve it in a deep plate or bowl, crowning it with a great spoonful of pesto, slices of toasted garlic, sunflower and pumpkin seeds with a contact of curry. And to eat! .
