Pumpkin Cream Soup with Arugula and Pine Nuts
Soups • European
Description
Pumpkin cream soup with arugula and pine nuts
Ingredients
- Pumpkin 1 piece
- Chicken Broth 15 fl oz
- Onion 1 head
- 10% cream 5 fl oz
- Arugula to taste
- Pistachios 0 oz
- Nutmeg 1 teaspoon
Step-by-Step Guide
Step 1
Peel the pumpkin: remove the skin and seeds. Cut into large pieces and add to the broth. The water should completely cover the pumpkin; if there's not enough broth, add more water. Let it cook for about 20–25 minutes (a fork should easily pierce the pumpkin).
Step 2
Drain 3/4 of the water — this will make the soup thick (I don't like when cream soups are too watery, but if you prefer a thinner consistency, then drain only half of the water).
Step 3
Blend into a puree, add cream, nutmeg, salt, and pepper, and heat on the stove for a couple of minutes — as soon as the soup starts bubbling, remove it immediately — do not let it boil. Add arugula and pine nuts directly to the bowls.
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