The creamy pumpkin soup is a silky and delicate cream, perfect for autumn days. The pumpkin, cooked with butter and vegetable broth, is enriched with semolina and grated Parmigiano cheese to make the dish even creamier. Chopped chives add a touch of freshness and colour.
Boil the pumpkin pieces in salted water
In a large saucepan melt the butter, add the semolina, the boiled pumpkin and a pinch of salt
Cook for a couple of minutes, then add the broth
Let simmer for 30 minutes, adding a little milk if the soup becomes too thick
Add the Parmigiano, sprinkle with chives and serve
Immersion blender
Saucepan
Store the creamy pumpkin soup in the refrigerator in an airtight container for up to 3 days.
The creamy pumpkin soup is a very versatile dish that can be served hot or cold.
Italia, Lombardia
| Energy (kcal) | 52.25 |
| Carbohydrates (g) | 3.43 |
| of which Sugars (g) | 1.26 |
| Fat (g) | 3.28 |
| of which Saturates (g) | 1.92 |
| Protein (g) | 2.39 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.18 |
