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!

ARCHIPRESS M

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