Pumpkin Soup Recipe

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Pumpkin Soup Recipe

Today I have cooked Pumpkin Lunch paired with our delicous organic wine, Victores, Sangiovese Superiore 2016. This wine goes extremly well with Vegeterian food, as it is really fresh, fruity and full body. It has skipped the wooden aging, so it has maintained the 100% spectrum of its authentic natural aromas and tastes. 

If one prefers white wine, Pumpkin Soup could also be paired really well with Divinalux, Dar, Albana Secco, a very structured, aromatic dry white wine.

We all love our Pumpkin! It is an amazing vegetable, which allows me to express my creativity in a variety of dishes. Pumpkin is very large, so when I decide to open it, I am almost forced to make many various dishes, so it becomes a Pumpkin Lunch!

On Divinalux Organic Self sufficient farm, we harvest our Pumpkin from September to November, and it can actually remain fresh if maintaned in a cool cellar or even outdoors preferably in darkness.

Pumpkin is a highly nutrient-dense food. It is rich in Vitamin A and minerals but low in calories, also pumpkin seeds and leaves give a powerful nutritional punch.

There are many ways pumpkin can be incorporated into soups, salads, baked veggies, sauces, salty tarts, desserts, and even as a substitute for butter.

Here is all you need to make a delicious Pumpkin Soup:

2 kg of Freshly Cut Pumpkin

1 onion

1/2 Fennel  (optional)

1 Celery stick (optional)

Salt

Curry Powder (optional)

Parsley

Extra Virgin Olive Oil / Extra Virgin Spicy Olive Oil (as you like)

Peal off the hard Pumpkin Skin and cut the Pumkin into 4cm pieces (more or less)

Put all the pumpkin in a Pot, cover with water and place on a high fire to boil as fast as possible.

Peel the Onion cut it into pieces, slice the fennel and place both in another pot and cover with water. Place this pot on fire to boil.

Check with a fork that your Pumpkin and your onions are soft. When soft, switch off the fire.

Drain the Pumpkin, but keep the water aside in another pot.

MAKE SURE THAT YOUR PUMPKIN AND YOUR ONIONS ARE COOLED DOWN BEFORE BLENDING. (I was badly burned when blended the ingredients HOT, so please let everything cool down)

Now place everything in the blender, the drained pumpkin, the boiled onion and fennel with their liquid. You can use either hand blender or normal blender and blend everything together to get a smooth creamy consistence. If you like your Soup to be more liquid you can add slowly the Pumpkin water which you left aside. 

Now while still in blender, add salt and curry powder to your liking. Trust yourself and your tongue, add untill you love the taste! But go slowly, you can always add more :)

Place the soup on the fire and warm it up before serving. While warming up the soup, chop a bit of parsley.

You are ready to serve! Pour the portion in the soup plate, sprinkle a bit of Extra Virgin Normal / Spicy Olive Oil and place a bit of chopped fresh parsley on top, you can add a bit of black powder pepper and even a tea spoon of yogurt in the center.

Enjoy your Soup and your Wine :)

Buon appetito!

Pumpkin Soup

 

 

 


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