Pumpkin Cream Soup With Extra-old Balsamic Vinegar
About Pumpkin Cream Soup With Extra-old Balsamic Vinegar
Pumpkin Cream Soup With Extra-old Balsamic Vinegar - A Sophisticated Fusion of Pumpkin Sweetness and Modena Balsamic's Richness
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 kg pumpkin (cleaned)
- 1 white onion
- 4-5 cup vegetable broth (or as required)
- 1 tsp salt (or as per taste)
- 1/2 tsp pepper (or as per taste)
- 2-3 tbsp Olive Oil (extra virgin)
- 10-12 tsp balsamic vinegar (Traditionalbalsamic vinegar of Modena “Extra-old”)
Advertisement - continue reading below
Instructions
- Cut the pumpkin into cubes and theonion finely.
- In a pan, fry the onion in extravirgin olive oil until it becomes transparent.
- Add the pumpkin and brown for a few minutes.
- Cover with vegetable broth and cookuntil the pumpkin softens.
- Blend everything until you obtain asmooth cream.
- Season with salt and pepper to taste.
- Serve the velouté by adding adrizzle of extra-old balsamic vinegar over each portion.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 421kcal | Carbohydrates: 97g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 6361mg | Potassium: 3637mg | Fiber: 8g | Sugar: 48g | Vitamin A: 87203IU | Vitamin C: 98mg | Calcium: 263mg | Iron: 9mg
Related Posts You May Like
Visit Our Store
Plattershare Food
Articles: 8934 Comments
Leave a Reply
You must be logged in to post a comment.
This is wonderful! Can’t wait to taste it.
I’m thrilled to try this recipe!
I’m in love with this recipe already!
This is so tempting! Thank you.