Pumpkin and Lettuce Soup
10 servings
60 minutes
Pumpkin puree soup with lettuce is a harmony of autumn flavors enriched by Italian culinary tradition. The delicate sweetness of pumpkin perfectly complements the softness of potatoes, creating an airy texture. Cream adds velvetiness, while lettuce and chervil introduce a fresh green note. This soup emerged in Italian cuisine as a tribute to seasonal ingredients and the skill of transforming simple components into exquisite dishes. Its soft, warming taste makes it a wonderful choice for cozy evenings, while the lightness of the ingredients is ideal for a light lunch. Serve it with crispy toasts or parmesan to enhance the flavor nuances.
1
Peel the pumpkin, remove the seeds, and cut into small pieces.
- Pumpkin: 200 g
2
Peel the potatoes and cut them like pumpkin, cover the prepared ingredients with water. Add salt, sugar, and boil until softened.
- Potato: 500 g
- Water: 2 l
- Sugar: 120 g
3
Then drain the water and blend the remaining pulp in a blender until smooth.
- Pumpkin: 200 g
- Potato: 500 g
4
Before serving, mix the pumpkin puree with cream.
- Cream: 500 ml
