Pumpkin cream is a classic autumn and winter dish, one of those that reminds us of the countryside and fireplaces. It is perfect to warm the body and also the soul of those who are still sensitive to memories and traditions.
For the food snobs or philologists, we want to point out that we have called our recipe “velvety pumpkin soup”, due to the consistency of the pumpkin. TO particular consistency which, in effect, makes the dish soft like a really velvety one.
Technically, however, it is a soup, and more precisely a mashed vegetables. Authentic veloutés are made with broth (not water, as in our case) and vegetable puree (but also meat or fish) thickened with a little flour and mixed with egg and butter or cream. All the things that are not in our soup.
Velvet soups are a typical French dish. However, it is in Lombardy. Traditional pumpkin cream very similar to velvety soups., which is usually called pumpkin soup. This cream is usually enriched with additional vegetables, such as the cabbage and potatoes that we used in this case.
- 600 grams of pumpkin
- 600 grams of cabbage
- 1 stick of celery
- 2 onions
- 1 carrot
- 1 potato
- Pepper
- Parsley
- Laurel
- Grana padano or pecorino
- Extra virgin olive oil
- Wash and clean all the vegetables, then cut the pumpkin, cabbage and peeled potato into small pieces. Separately chop the onion, carrot and celery.
- Pour 4 tablespoons of oil into a frying pan and sauté the chopped onion for 5 minutes, covered and on low heat. Add the celery and carrot, cover and sauté over low heat for another 10 minutes. Meanwhile, boil a liter of lightly salted water.
- Pour the squash, cabbage and potato into the pan and cook for a few minutes, stirring. Then add boiling water until all the vegetables are covered. Cook with the lid on for about 30 minutes, stirring occasionally.
- Pass the soup through the blender, chopping everything but for a very short time and at low speed: it should not be fluid like water. Then we put it back on the heat, add the bay leaf and leave it for another 10 minutes without the lid. Raise the heat a little if you want a thicker pumpkin soup, add a few tablespoons of boiling water if you prefer it more brothy.
- One minute before turning off, season with a tablespoon of chopped parsley and a pinch of freshly ground pepper. Serve your pumpkin soup very hot, adding the cheese (both Parmesan and Pecorino are used, depending on taste) directly on the plates.
