Pumpkin Cream Soup With Extra-old Balsamic Vinegar

5 from 1 vote

Pumpkin Cream Soup With Extra-old Balsamic Vinegar - A Sophisticated Fusion of Pumpkin Sweetness and Modena Balsamic's Richness
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Served AsSoup
Recipe Taste Salty
Servings 5


  • 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”


  • 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.

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5 from 1 vote

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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