Pumpkin Cream Soup With Extra-old Balsamic Vinegar
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Pumpkin Cream Soup With Extra-old Balsamic Vinegar - A Sophisticated Fusion of Pumpkin Sweetness and Modena Balsamic's Richness
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Ingredients
- 1 kg pumpkin cleaned
- 1 white onion
- 4-5 cups 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”
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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.
Recipe Nutrition
Calories: 421 kcal | Carbohydrates: 97 g | Protein: 12 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Sodium: 6361 mg | Potassium: 3637 mg | Fiber: 8 g | Sugar: 48 g | Vitamin A: 87203 IU | Vitamin C: 98 mg | Calcium: 263 mg | Iron: 9 mg
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