Pumpkin Cream Soup with Potatoes and Porcine

Pumpkin Cream Soup with Potatoes and Porcine

• Beautiful and healthy pumpkin and potatoes soup with croutons, easy to prepare and quick to make. In just a short time, you will have a wonderful and rich soup on the table. Follow recipe.

Ingredients: very easy, total time 50 min, 4 persons

• 1 kg g pumpkin/ diced 1 cm

• 200 g potatoes/ diced 1 cm

• 2 carrots, diced

• 1 clove garlic/ finely chopped

• 1liter of water + 1 vegetable cube for soup

• 2 white onions/ finely chopped

• 30 g butter

• 1/4 tsp black pepper

• 1/4 tsp of salt

• 50 ml extra virgin olive oil

• 1/4 tsp pinch nutmeg

• 1/4 tsp cinnamon

• 1 Tbsp fresh parsley/ finely chopped/ optional

• 200 g porcine, fried

• 2 pieces of bread, diced 1 cm

Pumpkin Cream Soup with Potatoes and Porcine

Preparation:

1. Prepare all the vegetables as described above.

2. Pour water for vegetable soup into a small pot and wait for it to boil, put in the soup cube, after 10 minutes put out the fire.

3. In another deeper pot, toss the chopped onion and let it simmer for 1–2 minutes until it softens, then add the diced pumpkin, stir and cook for about 2–3 minutes.

4. Then add the chopped carrot and add a little vegetable soup, let it simmer until the carrots softens.

5. When the carrots have softened, add the butter and garlic, wait for the butter to dissolve, mix for about 2 minutes, add the chopped potatoes and vegetable soup just a little to cover the potatoes one finger above.

6. Season with pepper and salt.

7. Cook for about 22–24 minutes.

8. Wash and dry the porcine with a kitchen towel.

9. Fry in a little oil, add a little salt and pepper. Fry until they get a nice color for about 10 minutes on a moderately low heat. Stir and cover and set aside.

10. Just before the end, add the nutmeg, cinnamon, stir and turn off the heat-

11. Take a blender, blend everything into the pot, so that you get an impressive and compact cream, add more vegetable soups as needed. This soup must be thick.

12. When you are done, cut the bread into cubes and place it in a preheated oven at 180 °C to fry for about 5–10 minutes.

13. Serve the cream soup with porcine in center and croutons, sprinkle with primrose leaves if desired.

Buon appetito!

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