Broccoli and Pumpkin Soup
Ingredients for 4:
700 gr of pumpkin (skinned and cubed)
700 gr of broccoli florets (washed)
2 medium potatoes (skinned and cubed)
800 ml of vegetable stock (or chicken stock)
1/2 clove of garlic (peeled)
4 tbsp of extra virgin olive oil
4 tbsp of double cream
salt and pepper
How to prepare:
Pour the extra virgin olive oil in a large pot and heat it on the stove at low heat. Add the 1/2 garlic clove and brown it for a couple of minutes. Keep a few cubes of pumpkin and four broccoli florets aside for garnishing. Put the rest of the pumpkin and the broccoli together with the potatoes in the pot. Rise the heat to medium and sweat the vegetables for a few minutes. Add the hot stock. Cover and cook until the vegetables are soft (around 20 minutes).
Take the pot from the stove and, using a blender, whiz the soup until smooth. Season with salt and pepper.
Roast the remaining pumpkin cubes in the oven until they start to brown. Boil the remaining broccoli in salted water for 3-4 minutes, then drain.
Serve the Broccoli and Pumpkin Soup in individual portions, garnished with a tablespoon of cream, one broccoli floret and a few cubes of pumpkin.