Pumpkin and Potato Velvet Soup

The pumpkin and potato velvet soup is a creamy and comforting dish, perfect for colder days. Here’s the traditional recipe:

Ingredients

• 500 g of cleaned pumpkin
• 300 g of potatoes
• 1 medium-sized onion
• Vegetable broth as needed (about 1 liter)
• Salt and pepper as needed
• Extra virgin olive oil
• (Optional) Fresh cream or milk cream for garnish
• (Optional) Aromatic herbs such as thyme or rosemary

Preparation

1. Start by peeling and cutting the pumpkin and potatoes into not too large pieces to facilitate cooking.
2. Finely chop the onion and sauté it in a large pot with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the pumpkin and potato pieces to the pot and let them sauté slightly with the onion.
4. Pour the vegetable broth into the pot until the vegetables are covered and bring to a boil.
5. Reduce the heat, cover the pot with a lid, and let it simmer until the pumpkin and potatoes have softened, for about 20-30 minutes.
6. Once the vegetables are cooked, blend them with an immersion blender until you obtain a smooth and velvety cream.
7. Season with salt and pepper, and add more broth if needed to reach the desired consistency.
8. Serve the velvet soup hot, with a drizzle of extra virgin olive oil and, if you like, a spoonful of fresh cream or milk cream and aromatic herbs to your taste.

Curiosity

The pumpkin and potato velvet soup can be personalized with spices such as nutmeg or curry for an exotic touch. For a more rustic flavor, you can add some smoked bacon to the sauté base. This velvet soup pairs perfectly with toasted bread croutons or pumpkin seeds for a crunchy touch.