It is super creamy and healthy. This dairy-free pumpkin soup would be a welcome addition to your autumn table. It’s easy to make and the leftovers taste even better the next day.
- Pumpkin 1kg
- 200g potatoes
- 1 onion
- Vegetable stock 1Lt
- Grounded black pepper
- Extra virgin olive oil
- Nutmeg to taste
- Salt to taste
Heat the olive oil in a pan and fry the onion until soft. Add the pumpkin and potatoes and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon.
Add salt and pepper and cook for 25/30 mins adding other stock if needed. Once the vegetables are cooked, turn off the heat and blend with a mixer until you get a smooth and homogeneous cream. Then add the nutmeg.
How to store it:
Keep the pumpkin cream in the refrigerator for a maximum of 2 days. Alternatively, it can be frozen.
Turn this pumpkin soup into a delicate main course by adding rice or barley, previously cooked.