Halloween has already passed and you have no idea what to do with a pumpkin or even the whole collection of pumpkins? Why not just cook it? There are many ways of using this nice vegetable, but my favorite one is a cream soup. Firstly because of its optimistic color, secondly it warms-up in an excellent way and finally I love its thick and silky texture.
Pumpkin cream soup
Serves: 3- 4
1 kg of pumpkin (800 g if it’s already peeled and chopped)
0,5 l of stock
300 g of carrots
1 small onion
1 tablespoon of cream
1 tablespoon of olive oil
Freshly grated Parmesan cheese to serve
At the beginning you have to deal with a pumpkin, which has to be peeled, deseeded and chopped. In the meantime prepare a stock, peel carrots and onion and finely chop them. Heat olive oil in a large saucepan, cook onion for about 1-2 minutes until it browns, add carrots, pumpkin and stock. Cook everything for about 20 minute until pumpkin is tender. At the end blend with an immersion blender until smooth, pour cream and mix well. Parmesan cheese can be served separately.