Vellutata di Zucca e Carrotte

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It is time for comfort food! Dark and wet November Sunday calls for a warm soup.

It is the last winter pumpkin of a larger lot I prepared today. This soup is a bit richer than the ones I usually make because of the thick and lovely sour cream, smetana, that was a leftover from the pizza baking on Friday.

For a soup for six you will need a kilo of pumpkin, 4 carrots, onion, 2 cloves of garlic, 1 l water, a small chunk of celeriac, 2 small dried chillies, 2 tsp coriander seeds, olive oil, salt and pepper and 2 tbsp sour cream. Additionally, pumpkin seed oil and roasted pumpkin seeds for decorating.

De-seed and slice the pumpkin. Roast in 180 C for 30 minutes. Chop the other vegetables while the pumpkin is roasting. Sauté them in olive oil and set aside. Peel the pumpkin and add to the pot with the other vegetables. Pour half a litre of boiling water in the pot and purée with a mixer. Add the remaining of the water, the chilli and coriander (crushed in a mortar). Cook for 15 minutes. Add salt and pepper. Take 2 dl of the soup into a small bowl and mix with the sour cream. This will prevent the cream eventually cutting with the soup. Pour the mixture in and let the soup come to boil.

Pour into serving bowls and decorate.

 

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