Pumpkin Soup
”The luminous, yellow colour contrasts nicely with the green sprinkling of coriander. And the soup is a delight to look at, also just in the saucepan. From there, the smell alone can create a complete culinary space.”
(6 Persons)
- 1 tbsp of olive oil or butter
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 slice of lard or diced bacon
- 6 potatoes, peeled
- 500g of Hokkaido pumpkin
- 1½ L of water
- Salt/pepper
- 300g of soup pasta (cannolicchi)
- Grated parmesan as you like
- Fry the onion, garlic and bacon in the oil or butter in a thick-bottomed saucepan over moderate heat. Add a few spoonfuls of water so it does not burn.
- After it has boiled for 3 min., add the potatoes and the pumpkin all cut into small cubes.
- Add the rest of the water and when it boils, add the pasta. Stir regularly so it does not burn.
- The pasta, potatoes and pumpkin are ready at the same time. The soup is served piping hot and with a good sprinkling of fresh parmesan.
- Tip: The soup can be varied by omitting the pasta and parmesan and instead adding freshly chopped coriander and a few slices of deep-fried pumpkin. A great match for tempura!
