Creamy pumpkin and apple soup

Creamy pumpkin and apple soup

Creamy pumpkin and apple soup

Creamy pumpkin and apple soup is a sweet and delicate dish that is perfect served hot and steaming for to warm hearts and palates in these cold evenings of December.

Servings: 4

Ingredients to prepare creamy pumpkin and apple soup:

  • 1 lb  2 oz               Pumpkin flesh
  • 1                           Large onion
  • 2                           Red apples (I used stark apples)
  • 1       tbsp             Extra virgin olive oil
  • ½       cup             Cooking cream
  • 2        cups           Vegetabe broth
  • 3½     oz               Bacon diced
  • 4        slices          Wholemeal sliced bread
  • 1                          Black pepper
  •                             Salt

Ingredients to prepare vegetable broth:

  • 4        cups          Water
  • 1                          Carrot
  • 1                          Potato
  • 1                          Stalk of celery
  • 1                          Onion

Creamy pumpkin and apple soup

Instructions:

To prepare vegetable broth put carrot, potato, celery and onion in a pot and cover with cold water. Bring to boil and simmer for 50 minutes (a).
Peel and cut pumpkin into little cubes (b).
Peel and dice apples and onion.
In a saucepan, heat extra virgin olive oil with pumpkin, apples and onion (c).
Add 2 cups of vegetable broth and simmer for about half an hour.
After cooking blend with a mix immersion (d).
Season with salt and pepper, add cooking cream (e), mix well (f) and keep aside warm.
In a non stick pan brown the bacon without adding fat (g)).
Place the bacon on a paper towels.
In the same pan of bacon toast squares of bread (h).
Serve creamy pumpkin and apple soup (i) garnished with crispy bacon and squares of toasted bread (l).

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Crema di zucca e mele

La crema di zucca e mele è un piatto dolce e delicato che servito caldo e fumante sarà perfetto per riscaldare animi e palati di queste fredde sere dicembrine.

Dosi per 4 persone:

Ingredienti per la crema di zucca e mele:

  • 500       gr               Polpa di zucca
  • 1                             Cipolla grande
  • 2                             Mele rosse
  • 125       ml              Panna da cucina
  • 500       ml              Brodo vegetale
  • 100       gr              Pancetta affumicata a dadini
  • 4        fette             Pane in cassetta integrale
  •              qb             Pepe nero
  •              qb             Sale

Ingredienti per preparare il brodo vegetale:

  • 1          Lt              Acqua
  • 1                           Carota
  • 1                           Patata
  • 1                           Gambo di sedano
  • 1                           Cipolla

Preparazione:

Per preparare il brodo vegetale mettere carota, patata, sedano e cipolla in una pentola e coprire con l’acqua fredda. Portare ad ebollizione dopodichè far sobbollire per 50 minuti (a).
Sbucciare e tagliare la zucca a dadini (b).
Sbucciare e tagliare a dadini anche mele e cipolla.
In una pentola far scaldare l’olio extravergine di oliva con zucca, mele e cipolla (c).
Aggiungere 500 ml di brodo vegetale e cuocere a fuoco lento per circa mezz’ora.
Al termine della cottura frullare con un mix ad immersione (d).
Aggiustare di sale e pepe, aggiungere la panna (e), mescolare (f) e tenere al caldo.
In una padella abbrustolire la pancetta senza aggiungere altro grasso (g)).
Mettere la pancetta su della carta assorbente.
Nella stessa padella della pancetta abbrustolire anche i quadretti di pane (h).
Servire la crema di zucca e mele calda (i) guarnita con la pancetta croccante ed i quadretti di pane abbrustolito (l).

Creamy pumpkin and apple soup


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