It’s already nice and warm spring weather, but I love creams and soups, and this one can be taken chilled too, and is so easy and healthy that I had to show you.
But in reality all these are cheap excuses, the real reason why I post this recipe is because I bought such a beautiful pumpkin that I needed to take some pictures, and for the first time I liked the pictures I had taken. I just could’t wait for fall to post it, I hope that you understand me! And you like it!
- 1 large onion or two medium diced.
- 1 small pumpkin peeled and cut into large chunks (about600-700gr)
- Optional: 1 potato, peeled and cut into large pieces. (I did not add it, and it was really creamy too).
- 40g of extra virgin olive oil.
- 300ml chicken stock, vegetable or water. Thy to choose it without additives
- sea salt
- freshly ground pepper
- Pressure cooker:
- In the pressure cooker heat the oil and sauté the onion with a pinch of salt. When soft and golden add the pumpkin (and potato if you are using), stir a couple of times and add the broth or water, so that it doesn't get to cover the pumpkin. Close the lid and cook over high heat until the valve starts to sound, then lower the heat and count 10 minutes. Open the pot and check the vegetables are tender, if not, continue cooking over medium heat. When the vegetables are done, blend and add a little milk to make it creamier until getting the desired consistency.
- Salt to taste and serve with freshly ground pepper.
- If we are going to do in a normal saucepan, we would all the same but we cook it uncovered until the squash is tender, which would be about 25 minutes.
- Thermomix :
- Put 40 gr oil and heat 5 minutes, varoma temperature, speed 1. Add the onion and heat 7 minutes, varoma temperature, speed 1. Add the pumpkin, (and potato if you 're using it) and add salt and the stock or water so that it doesn't completely cover the pumpkin. Heat 20 minutes, varoma temperature, speed 1. If the pumpkin is not tender, cook 5 more minutes. Blend for 10 minutes or until you get a smooth soup, speed from 7 to 9. Add some milk until the consistency is the desired and add salt and freshly ground pepper on top.
- As always I tell you, I like creams for every day meals, but also for a dinner with guests, it is good idea to make ahead and serve it in small cups.
- Can be frozen.
- The nutritional information relates to a good bowl of about 200ml.
- 50% fat, 40% carbs and 10% proteins.