CREAM OF PUMPKIN SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    onion, thinly sliced,

  • 1

    leek (white part only), thinly slices,

  • 1

    pound sugar pumpkin, peeled and cut into small chunks (I had one small pumpkin and I used it all)

  • 6

    cups chicken broth

  • 3/4

    cups ricotta cheese

  • 1/2

    cup heavy cream

  • Fine sea salt

  • Freshly ground black pepper

Directions

In a medium stockpot, heat the olive oil over medium heat. Add the sliced onion and leek, and cook for 2 to 3 minutes, stirring frequently, until they soften and begin to look translucent. Stir in the pumpkin and a dash of salt and pepper. Add the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Remove from the heat, add the ricotta cheese, and stir to combine – I skipped this step, I just added the ricotta before serving Transfer the mixture to a blender and puree until smooth. Adjust the seasoning to taste. While the soup is cooking, heat a medium skillet over high heat. In the bowl of an electric mixer, whip the heavy cream with a pinch of salt until the mixture forms stiff peaks. Ladle the pumpkin soup into warmed bowls and garnish each serving with the diced bacon – again skipped this, didn”t feel like having any meat component in my soup Add a generous spoonful of whipped cream in the center of each bowl, some chopped chives, a dash of chilli pepper and serve immediately.

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