Pumpkin soup with sun-dried tomatoes
4 servings
40 minutes
Pumpkin soup with sun-dried tomatoes is a cozy dish of Italian cuisine that embodies the harmony of flavors and aromas. Its delicate, velvety texture and sweet pumpkin taste are nicely complemented by light spicy notes of nutmeg and rosemary. Sun-dried tomatoes add zest and depth, while hard cheese provides richness. This dish warms on cold days and fills the home with Mediterranean aromas. In Italy, such soups are often made in the autumn season when pumpkins reach their perfect ripeness. It pairs wonderfully with crispy garlic butter croutons, creating a complete gastronomic delight. This soup not only pleases the palate but is also nutritious, making it an excellent choice for family dinners or festive lunches.
1
We cut the pumpkin and onion.
- Pumpkin: 300 g
- Onion: 1 piece
2
Fry the onion in a mixture of butter and vegetable oil.
- Onion: 1 piece
- Butter: 10 g
- Vegetable oil: 2 tablespoons
3
When the onion is lightly fried, add pumpkin, nutmeg, and rosemary; simmer until the pumpkin is soft (adding a bit of vegetable broth during the process).
- Pumpkin: 300 g
- Nutmeg: to taste
- Rosemary: to taste
- Vegetable broth: 500 ml
4
Add a little flour to the vegetables, mix, simmer for another minute, and pour in the cream.
- Wheat flour: 2 tablespoons
- Cream: 150 ml
5
After a few minutes - turn off the heat, add the broth, and puree.
- Vegetable broth: 500 ml
6
After the soup has steeped a bit, we pour it into bowls; in each bowl, we add sliced sun-dried tomatoes and a handful of grated cheese. Greens can be added to taste. It's good to serve the soup with garlic butter croutons.
- Sun-dried tomatoes: 50 g
- Hard cheese: 60 g