Pumpkin cream soup
Procedure
Ingredients · Servings 4
- 500 g Butternut squash
- 500 ml vegetable broth
- Shallot
- 3 sage leaves
- Extra virgin olive oil
- Sale
Method · 30 min
- In a saucepan, sauté the shallot with the chopped sage, then add the peeled and diced pumpkin. Sauté over high heat for...
- In a saucepan, sauté the shallot with the chopped sage, then add the peeled and diced pumpkin. Sauté over high heat for...
- In a saucepan, sauté the shallot with the chopped sage, then add the peeled and diced pumpkin. Sauté over high heat for...
Cover with the broth and simmer for about twenty minutes. Season with salt, let cool, and blend everything together.
Reheat before serving and drizzle with a little olive oil. I served it with toasted bread croutons.
