Cream of pumpkin Risotto with pumpkin, beer and licorice

There cream of pumpkin it’s a vegetarian first course warm and nutritious. Ideal to prepare when approaching the winter season, it can be served inside the pumpkin itself, for a spectacular and colorful result.

Ingrediants

  • 500 g of Mantuan pumpkin pulp
  • 1/2 liter of vegetable broth
  • 1 shallot
  • 4 sage leaves
  • extra virgin olive oil
  • 30 g of grated Parmigiano Reggiano
  • 4 macaroons
  • salt
  • croutons of bread
  • black pepper

How to prepare: Cream of pumpkin soup

There cream of pumpkin it’s a tasty first course, which we cooked in a light version without potatoes, to savor all the taste of this typically autumn vegetable. Fresh seasonal squash has numerous qualities, it is rich in antioxidants, promotes satiety, is very low in calories and contains calcium, phosphorus, pro-vitamin A and a good amino acid content. Green light also to the frozen one, which almost completely maintains the nutritional values ​​and is appreciated for its practicality, reducing the preparation time of the recipe.

To flavor your pumpkin soup you can add some saffron or of curry, grate some ginger when cooked and garnish with a drizzle of extra virgin olive oil e Rosemary. For a slightly sweet taste, however, sprinkle with plenty of grated Parmesan and some macaroon crumbled.

Vegetable creams and purées, such as leek purée or carrot purée, are nutritious and at the same time delicate dishes; they have the advantage of being able to be prepared even a day in advance: before serving them, just heat them over low heat.

The pumpkin soup is a light first course, which can be made in numerous variations, such as the pumpkin soup with paprika, cumin and apples, with potatoes and macaroons, or using the Thermomix.

OTHER TASTY RECIPES: Oven-baked pumpkin, Pumpkin gnocchi

Easy Execution Preparation Time 20 min Cooking Time 25 min Servings 4 Total Time 50 min Calories 155

How to prepare: Cream of pumpkin soup

Preparation Cream of pumpkin - Phase 1

Preparation Cream of pumpkin - Phase 1

Before preparing your soup, wash the pumpkin well under running water. Then cut off the top and hollow out the inside of the pumpkin.

Preparation Cream of pumpkin - Phase 2

Preparation Cream of pumpkin - Phase 2

Cut the pumpkin into cubes, peel the shallot and cut it into slices. Heat 4 tablespoons of oil in a saucepan, add the sage and shallot and let it simmer gently for 2-3 minutes.

Preparation Cream of pumpkin - Phase 3

Preparation Cream of pumpkin - Phase 3

Add the pumpkin, stir, pour the boiling broth and cook the soup over low heat and half-covered pot for about 20 minutes, or until the pumpkin is tender.

Preparation Cream of pumpkin - Phase 4

Preparation Cream of pumpkin - Phase 4

Remove the sage from the heat and blend the pumpkin and shallot with an immersion blender. Pour the cream into the pumpkin and serve hot, accompanied as desired with croutons, a sage leaf and a sprinkle of pepper. Add pumpkin seeds, crumbled amaretti or grated Parmesan cheese to taste.

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