VEGETARIAN

Pumpkin Soup with Sun-Dried Tomatoes

Soups | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Soup with Sun-Dried Tomatoes

Ingredients

Pumpkin - 10.6 oz
Onion - 1 piece
Vegetable Broth - 17 fl oz
Wheat Flour - 2 tablespoons
Butter - 0.4 oz
Vegetable Oil - 2 tablespoons
Cream - 5 fl oz
Nutmeg - to taste
Rosemary - to taste
Sun-Dried Tomatoes - 1.8 oz
Hard Cheese - 2.1 oz

Step by Step guide

Step 1

Chop the pumpkin and onion.

Step 2

Sauté the onion in a mixture of butter and vegetable oil.

Step 3

When the onion is lightly browned, add the pumpkin, nutmeg, and rosemary; simmer until the pumpkin is soft (adding a little vegetable broth during the process).

Step 4

Add a bit of flour to the vegetables, mix, simmer for another minute, and pour in the cream.

Step 5

After a couple of minutes, turn off the heat, add the broth, and puree.

Step 6

Once the soup has steeped a bit, pour it into bowls; add chopped sun-dried tomatoes and a handful of grated cheese to each bowl. You can add herbs to taste. It pairs well with garlic butter croutons.