PUMPKIN SOUP WITH PUMPKIN SEEDS AND STRONG PROVOLONE VALPADANA PDO FLAKES
For 4 people – Difficulty: Easy – Time: 40 minutes
INGREDIENTS:
1 kg cleaned pumpkin
1 medium-sized leek
800 ml vegetable stock
200 g Provolone Valpadana cheese PDO strong
100 g cooking cream
30 g butter
60 g roasted pumpkin seeds
4 amaretti
Salt to taste
pepper to taste
extra-virgin olive oil to taste
nutmeg to taste
PREPARATION:
Start by washing and cutting the leek into rounds, heat a saucepan with a little oil and let it fry.
Add the pumpkin, previously roughly diced.
Deglaze with the stock and add it until the pumpkin and leek are covered.
Cook on a medium heat for about 25 minutes with the pan half-covered, stirring frequently.
When the pumpkin is soft, add salt, a grinding of pepper and a sprinkling of nutmeg.
Add the butter and cream, mix well and blend with an immersion blender.
If necessary and depending on the desired consistency, add a little more vegetable stock while blending.
Season with salt and pepper and pass the soup through a fine-mesh strainer to remove any chunks.
Serve the creamy soup on a plate with the strong Provolone Valpadana PDO cheese flakes, toasted pumpkin seeds and a little amaretti dust.
