Light Pumpkin soup November 1st
Are you looking for something special and seasonal that has the color of the most wanted orange pumpkin soup but has a special taste, maybe richer than the original recipe and lighter?
Procedure
Then here you are my special orange fleshed sweet potato and pumpkin recipe for four:
Ingredients:
2 big orange fleshed sweet potato
2 big carrots
200 gr butternut pumpkin
1 teaspoon turmeric
Salt
Fresh parsley
Olive oil
2 spoons grated Parmesan cheese
Pre-heat the oven at 180 degrees
Peel the potato and the carrots, remove the outside part of the pumpkin and chop everything in small cubes.
Toss the cubes into a baking pan, season them with salt and a spoon of olive oil and let them bake for about 20 minutes.
Once the cubes have been roasted (make sure they aren’t burned), transfer everything into a pan and add enough water to almost cover the vegetables. Heat the pan and add the spoon of turmeric. Keep stirring until the mixture has absorbed the flavor of the spice and the cubes are soft. Adjust salt and use the mixer to blend the mixture until you get a creamy soup.
Pour the cream into the dishes and sprinkle the Parmesan. Add a drizzle of olive oil and garnish with fresh parsley!
If you would like to have a completely lactose-free and vegan version, substitute Parmesan with sprinkles of almond and pistachios!
Buon appetito 😋
