Pumpkin soup with croutons

4 servings

60 minutes

The recipe was shared with us by Ivan Morozov, the chef of Pizza Maestrello.

Energy value per serving

• Calories: 180.9
• Proteins: 5.2g
• Fats: 6.3g
• Carbohydrates: 32g

Ingredients

• Vegetable broth: 1 l
• Pumpkin: 750 g
• Potato: 250 g
• Leek: 63 g
• Carrot: 50 g
• Olive oil: 19 ml
• Sea salt: 10 g
• Croutons: 10 g
• Parmesan cheese: 3 g
• Rosemary: 1 g
• Parsley: 1 g

Cooking steps

1. Wash the pumpkin, carrot, and potato, and peel them.

   Required ingredients:

   • Pumpkin: 750 g
   • Potato: 250 g
   • Carrot: 50 g

2. Slice the leek (only the white part) and carrot into half rings, and cut the potato and pumpkin into large cubes.

   Required ingredients:

   • Leek: 63 g
   • Carrot: 50 g
   • Potato: 250 g
   • Pumpkin: 750 g

3. Heat olive oil in a pan and sauté the leek without changing its color.

   Required ingredients:

   • Olive oil: 19 ml
   • Leek: 63 g

4. Pour vegetable broth into a pot and bring to a boil, then add carrots and potatoes to the broth.

   Required ingredients:

   • Vegetable broth: 1 l
   • Carrot: 50 g
   • Potato: 250 g

5. Add the sautéed leek and pumpkin there as well.

   Required ingredients:

   • Leek: 63 g
   • Pumpkin: 750 g

6. Add rosemary to the broth (whole, remove after cooking), salt it, and bring to a boil.

   Required ingredients:

   • Rosemary: 1 g
   • Sea salt: 10 g

7. Then boil until the pumpkin is cooked.

   Required ingredients:

   • Pumpkin: 750 g

8. Pass the resulting broth through a blender and pour into portions.

   Required ingredients:

   • Vegetable broth: 1 l

9. Garnish the ready soup with parmesan, olive oil, and parsley.

   Required ingredients:

   • Parmesan cheese: 3 g
   • Olive oil: 19 ml
   • Parsley: 1 g

10. Serve the croutons separately in a sauce dish.

    Required ingredients:

    • Croutons: 10 g