Creamy Roasted Pumpkin Soup with Thyme
Soups • Italian
Description
Creamy roasted pumpkin soup with thyme
Ingredients
- Butternut Squash 15 oz
- Carrot 5 oz
- Onion 5 oz
- 33% Cream 5 fl oz
- Dried thyme to taste
- Extra virgin olive oil 3 tablespoons
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Ground red pepper to taste
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Carefully peel the butternut squash. It is quite firm and can easily cause cuts. Cut it into cubes about 2 cm on each side. In a baking dish, add 2 tablespoons of olive oil and thyme to the squash to taste (not too much, just about half a teaspoon will suffice). Mix everything well and place in an oven preheated to 390°F for 15 minutes. If you have a top grill, place it closer to that so the squash can brown.
Step 2
Cut the onion and carrot into smaller cubes, about 1 cm on each side. To extract all the flavor from the onion and carrot, we will sauté them in a mixture of butter and olive oil. However, sauté them very carefully and for a long time. Aim for something between simmering and frying. Use medium heat, with the lid slightly ajar, to prevent a strong crust from forming. However, the vegetables should become caramelized. It will take about half an hour for the onion and carrot. After about 15 minutes, you can add the whole garlic cloves. They should become soft, like cooked potatoes.
Step 3
In a convenient pot, combine the roasted squash and the sautéed vegetables, adding a little water, about 1 cup (or broth, if available). Bring everything to a boil and blend with an immersion blender until smooth and creamy. Now you can season with salt and pepper to taste.
Step 4
When serving, pour a couple of tablespoons of cream into the center of the plate and swirl it around to create a galaxy effect. For a spicy kick, add some red pepper, and for a touch of joy, sprinkle with fresh parsley leaves.
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