A warm, creamy, and delicate autumn soup made with pumpkin, potatoes, and onion. The vegetable broth and herbs enhance its flavor, while the mixed seeds added at the end provide a pleasant crunchy note.
Remove the pumpkin peel, seeds, and fibers, then cut it into cubes. Peel the potatoes and cut them into similarly sized pieces.
Finely chop the onion and let it soften in a saucepan with the extra-virgin olive oil, keeping the heat low to prevent it from browning.
Add the pumpkin and potatoes, stir, and let them cook for a few minutes so the vegetables' flavors combine well.
Pour in enough hot vegetable broth to cover the vegetables, add the herbs, and cook over medium heat for 25–30 minutes, until tender.
Blend the soup with an immersion blender until smooth and uniform. Adjust the salt and pepper and add more broth if necessary.
Serve the soup very hot with a drizzle of raw extra-virgin olive oil and a handful of mixed seeds scattered over the surface.
Immersion blender
Store in the refrigerator in an airtight container for 2 days. Reheat gently before serving and add the seeds only when ready to eat.
For a creamier consistency, blend the soup directly in the saucepan while it is still hot. Briefly toast the seeds in a skillet without adding fat to make them even crunchier.
Italia
| Energy (kcal) | 58.44 |
| Carbohydrates (g) | 9.74 |
| of which sugars (g) | 2.46 |
| Fat (g) | 1.91 |
| of which saturates (g) | 0.33 |
| Protein (g) | 1.31 |
| Fibre (g) | 0.91 |
| Salt (g) | 0.01 |
