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

4.60 from 5 votes

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Prep Time 15

Cook Time 25

Total Time 40

Served As Soup

Recipe Cuisine Type Italian

Servings

Calories 421 kcal

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”

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.

Nutrition

Calories: 421kcalCarbohydrates: 97gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 6361mgPotassium: 3637mgFiber: 8gSugar: 48gVitamin A: 87203IUVitamin C: 98mgCalcium: 263mgIron: 9mg

Keyword beverage, pumpkin, soup

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