Pumpkin soup is a typical autumn dish, rich and flavorful. It is made with pumpkin, gruyere cheese, cream, butter, broth, stale bread, potatoes, onions, garlic, salt, and pepper. Perfect to enjoy hot with toasted bread croutons.
Cut the pulp of the pumpkin into cubes and steam them for about 20 minutes
In a pot, melt the butter and sauté the chopped onions, then add the diced potatoes, the pumpkin cubes, the peeled garlic, and remove the central green sprout
Season with salt and pepper
Add the hot broth and cook the soup for about half an hour
In a bowl, mix the gruyere and cream, stir in the slightly toasted bread cut into pieces and a pinch of pepper
Divide into single bowls and top with the soup
Immersion Blender
Frying Pan
Store in the refrigerator in an airtight container for up to 3 days
This soup is perfect for cold days
Italy, Lombardia
| Energy (kcal) | 123.57 |
| Carbohydrates (g) | 5.53 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 9.36 |
| of which Saturates (g) | 5.72 |
| Protein (g) | 4.44 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.06 |
