Pumpkin soup

By GialloZafferano · 60 min

Ingredients

Instructions

1. Clean the pumpkin, then cut 2.2 lbs of the flesh into cubes. Slice the leeks into rounds.
2. Heat oil in a large pot, add the leeks and sauté over medium-low heat for a few minutes, stirring so they don't burn. Add a ladle of hot broth if needed.
3. When the leeks are well sautéed, add the pumpkin and stir for a few minutes, then cover with hot broth.
4. Cook the pumpkin, stirring often, for about 25–30 minutes.
5. When the pumpkin is very soft and almost falling apart, season with salt and pepper, then add nutmeg.
6. Add almost all the cream, keeping a little aside for garnish.
7. Blend with an immersion blender until smooth and velvety.
8. Roughly chop the hazelnuts with a knife. Put them in a pan with the rosemary and a drizzle of oil, and toast for a few minutes.
9. Garnish the soup with the reserved cream, stir lightly, and top with the toasted hazelnuts and a few rosemary sprigs.

Summarized from GialloZafferano's video. Watch it for the details.

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