Pumpkin Soup with Croutons
Soups • European
Description
This recipe was shared with us by John Smith, chef at The Italian Bistro.
Ingredients
- Chicken Broth 0 qt
- Pumpkin 25 oz
- Potato 10 oz
- Leek 0 oz
- Carrot 0 oz
- Olive Oil 0 fl oz
- Ocean salt 0 oz
- Croutons 0 oz
- Parmesan Cheese 0 oz
- Rosemary 0 oz
- Parsley 0 oz
Step-by-Step Guide
Step 1
Wash and peel the pumpkin, carrot, and potato.
Step 2
Slice the leek (only the white part) and carrot into half-rings, and cut the potato and pumpkin into large cubes.
Step 3
Heat the olive oil in a pan and sauté the leek without changing its color.
Step 4
Pour the vegetable broth into a pot and bring it to a boil, then add the carrot and potato to the broth.
Step 5
Also add the sautéed leek and pumpkin.
Step 6
Add the rosemary (whole, remove after cooking), season with salt, and bring to a boil.
Step 7
Then cook until the pumpkin is tender.
Step 8
Blend the resulting broth and pour it into portions.
Step 9
Garnish the finished soup with parmesan, olive oil, and parsley.
Step 10
Serve the croutons separately in a sauce boat.
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