Vellutata di zucca
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    Pumpkin cream soup with crunchy croutons, roasted chickpeas, rosemary, and Grana Padano

    Group 393Easy
    Group 3824 people
    T345 min

    Ingredients

    • 600 g pumpkin
    • 150 g Grana Padano
    • 200 g potatoes
    • 100 g chickpeas (boiled)
    • 1 tsp paprika
    • 1 rosemary sprig
    • 1 thyme sprig
    • 4 slices stale bread
    • extra virgin olive oil
    • salt
    • pepper

    Pumpkin cream soup preparation

    STEP 1

    In a bowl, season the chickpeas with paprika, extra virgin olive oil, and salt and pepper. Put them on a baking sheet lined with parchment paper and grill in a preheated oven at 200°C for approximately 10 minutes.

    STEP 2

    Dice the pumpkin and cook it in a non-stick pan with a drizzle of extra virgin olive oil. Add the diced potatoes and cover with water up to 3/4.

    STEP 3

    Continue cooking with a lid over low heat for approximately 40 minutes and, if necessary, add more water. Season with salt and pepper.

    STEP 4

    When cooked, use an immersion blender to mix until smooth and creamy.

    Dice the bread and put it on a baking sheet. Add a drizzle of extra virgin olive oil, a pinch of salt and some thyme. Cook in a preheated oven at 200°C for 10 minutes.

    STEP 5

    Serve the cream soup garnished with the crispy paprika-flavoured chickpeas, the croutons, a drizzle of extra virgin olive oil, and Grana Padano shavings.