Creamy pumpkin soup enriched with the malty and slightly bitter note of amber beer. Perfect for autumn evenings, it can be made smoother with a drizzle of cream or butter.
Cut the pumpkin into pieces, peel it, and remove the seeds. Peel and chop the onion, garlic, carrot, celery, and potato (if used).
In a large saucepan, heat the oil with the butter; add the onion, garlic, carrot, and celery and sauté over medium heat for 5-7 minutes, stirring, without browning.
Add the diced pumpkin and potato to the saucepan, stir, and deglaze with the amber beer. Let the alcohol evaporate for 2-3 minutes.
Add vegetable broth to cover the vegetables, bring to a boil, then lower the heat and cook covered for 20-25 minutes, until the pumpkin is tender.
Blend the soup with an immersion blender until smooth and velvety. If the consistency is too thick, add more broth or hot water.
Adjust with salt, pepper, and a pinch of nutmeg. If desired, add cream to make the soup creamier and stir well over low heat without boiling.
Serve the soup hot with a drizzle of raw oil, chopped parsley, and toasted bread croutons.
Large Saucepan
Immersion Blender
Knife
Cutting Board
Store in the refrigerator in an airtight container for 2-3 days. It can be frozen in portions for up to 2 months.
Recipe suitable for vegetarians if vegetable broth is used. For a vegan version, replace butter and cream with oil and plant milk. The beer gives a characteristic aroma: choose a good quality amber beer for better results.
Italy, Toscana
| Energy (kcal) | 113.35 |
| Carbohydrates (g) | 10.08 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 7.17 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 1.8 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.17 |
