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.
