Pumpkin cream soup is a classic recipe, perfect for these cold days. Enjoy a delicious dish brought to you by Ad-Morum.
Ingredients
1 pumpkin, peeled and cut into pieces
1 chopped onion
2 carrots, peeled and sliced
3 cups of vegetable broth
1 teaspoon fresh grated ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 leek (white part only), chopped
Salt and pepper to taste
3 tablespoons of Picual extra virgin olive oil
Fresh cream (optional, for garnish)
Instructions
In a large pot, heat two tablespoons of Picual olive oil. Sauté the onion and leek until golden. Add the pumpkin, carrots, ginger, cinnamon, and nutmeg and cook for five minutes. Pour in the vegetable broth until it reaches a boil. Then, reduce the heat and simmer until the vegetables are tender.
Puree the soup with an immersion blender or in a conventional blender until smooth. Add one tablespoon of Picual oil, plus salt and pepper to taste. Simmer for ten more minutes. Serve hot, with a drizzle of oil and a touch of fresh cream if desired.
This is a comforting recipe, ideal for winter days, and with this variety of oil, it will add a touch of flavor and aroma that will considerably enhance the experience.
