GOURMET AUTUMN SOUP OF PUMPKIN WITH TURMERIC, ROSEMARY AND THYME

The days are cooler and summer is giving way to the new season. How wonderful this time of the year. Nature offers fabulous vegetables, which we are waiting for so long, ripened under the sun of August and September are now ready to be tasted and used in fabulous recipes.
Today we are talking about pumpkin ... the undisputed queen of autumn and the protagonist of multiple culinary uses.

Unmistakable and highly appreciated in the kitchen, it is known by all for its sweetness and used in many preparations that are part of the Italian culinary tradition.

The rain this week made us want soups, made tasty and extraordinarily pleasing to the palate with the skilful use of aromatic herbs to be combined at will depending on the preparation.

The first proposal of this Autumn is a simple, essential and fabulous recipe. A Pumpkin Cream made particularly tasty and gourmet with the combination of Turmeric, Rosemary and Thyme.

Let's see together how to make it in just a few steps.

Method:

To prepare the Pumpkin Soup, first of all proceed with carefully peeling all the vegetables.

Peel the potatoes and wash them.

Also wash the celery stalk and carrots, rosemary and thyme.

Then peel the onion, chop it finely, then transfer it to a large pot with a drizzle of extra virgin olive oil and let it brown over low heat for a few minutes, stirring with a wooden spoon.

Once the onion has changed color, add the celery, the potatoes cut into pieces, the carrots and the SIPO Pumpkin, always coarsely chopped, taking care to keep the same size in order to favor homogeneous cooking.

Season the vegetables with the onion, always mixing with a wooden spoon, this point add about a liter of water,

Stir and close with a lid, cooking for about half an hour, taking care to check the cooking of the vegetables with the tines of a fork to assess their level of softness and therefore when cooking is perfect.

In the meantime, clean the sprigs of Thyme and Rosemary and obtain only the leaves with which you will make a very fine knife beat to which you will add a drizzle of Extra Virgin Olive Oil and a little salt.

Once the vegetables are ready, blend everything finely with an immersion mixer, in order to create a smooth, fragrant and homogeneous cream.

Serve hot with the chopped herbs, another drizzle of EVO oil, salt and pepper to taste.

Sprinkle a little turmeric on top to taste.

An extra idea:

It is possible to quickly and easily prepare delicious croutons that you can add to the soup.

Cut some bread into cubes of about one centimeter and arrange them on a baking sheet lined with parchment paper. Sprinkle them with a little EVO oil and salt, cook them for about 10 minutes in a preheated oven in grill

Another idea is to garnish the Pumpkin Cream with Pumpkin Seeds or other dry seeds such as Sunflower Seeds.

You can serve this pumpkin soup into a delicate and light first course for the whole meal, adding boiledrice or barley

… And bon appetit!

A dish rich in properties, which is good for everyone and gives a warm hug for a dinner that will be truly appreciated.

The vegetables chosen are really important for the excellent realization of your preparation and it is essential to choose the best that the market offers. There are companies engaged in the cultivation of excellent quality vegetables with the aim of bringing to the Italian table the best that nature offers in each period of the year, guaranteeing seasonality and biodiversity. Among the various realities present today, I avail myself of the quality and professionalism of SIPO, the Romagna company leader in the production of vegetables that also sends raw materials home, guaranteeing freshness, seasonality and quality!

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