Pumpkin soup variant with croutons and parmiggiano reggiano cheese

Ingredients : 2lb/1 kg pumpkin (any), chopped into large chunks (remove skin and seeds) , 2 medium onions, sliced 2 cloves of garlic,  3 cups / 750ml chicken or vegetable stock, 1 cup / 250ml milk ,  Salt and pepper, crouton , parmiggiano reggiano cheese

How to make it :  Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.  Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender.  Season to taste with salt and pepper, then serve with croutons and parmiggiano reggiano cheese .

Variations: For a richer finish, substitute the milk with cream, but add after blending and do not bring to boil.

Garnishes: Dollop of yogurt, sour cream or creme fraiche goes wonderfully.

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