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San Paolo Pumpkin Soup: Creamy, Delicate, Easy to Make

San Paolo Pumpkin Soup: Creamy, Delicate, Easy to Make

San Paolo Pumpkin Soup: Creamy, Delicate, Easy to Make

St. Paul’s Pumpkin: Much Easier to Prepare, Great for Making Soup – Watch the Easy Step by Step




An easy to make pressure cooked St. Paul’s Pumpkin Soup that makes for a cozy, light and tasty vegetarian meal.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten Free & Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:50

Interval: 00:15

TOOLS

1 pressure cooker, 1 cutting board(s), 1 pan(s), 1 kettle, 1 spatula(s)

EQUIPMENT

conventional + blender or mixer

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for Paulista Pumpkin Soup:

– 500 g of St. Paul’s pumpkin

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1/4 carrot(s), peeled and sliced

– 1 celery stalk(s), chopped

– 1 L boiling water – or enough to cover the ingredients

– olive oil to taste for the soffritto

– Salt to taste

– pepper to taste B

Leek Ingredients:

– 1 leek(s) 10cm, cut into spaghetti-thin strips

– olive oil to taste

Ingredients TO FINISH

– chopped parsley to taste (optional) (or green onions)

PREPARATION:

  1. Separate the utensils and ingredients for the recipe.
  2. Put a kettle of water on to boil (see quantity in ingredients).
  3. Peel and dice the St. Paul’s pumpkin.
  4. Peel and chop the onion(s).
  5. Peel and chop the garlic cloves.
  6. Peel and slice the carrot(s).
  7. Wash and chop the celery stalk(s).
  8. Wash and chop the parsley or green onions to finish and reserve on absorbent paper.

PREPARATION:

Paulista Pumpkin Soup:

  1. In a pressure cooker, heat a drizzle of olive oil.
  2. Add the chopped onion and sauté until translucent.
  3. Add the minced garlic cloves and sauté for another minute.
  4. Add the chopped pumpkin, carrot and celery.
  5. Add enough water to cover the ingredients, but no more, to avoid long cooking times.
  6. Bring to the boil and season with salt and pepper.
  7. Cover and cook over medium heat for about 15 minutes, after bringing to pressure.

Leek:

  1. While the vegetables are cooking, peel and cut the leek(s) into thin strips, like spaghetti.
  2. Heat a little olive oil in a pan.
  3. Quickly brown the leek strips until they are slightly soft but still crunchy.
  4. Reserve.

Paulista Pumpkin Soup:

  1. Once the cooking time is up, remove the pressure and open the pan: check that the vegetables are cooked, they must be very soft.
  2. Wait for it to cool down a bit, transfer it to the blender (- or use a mixer, directly in the pan) and blend the soup until it reaches a creamy and smooth consistency.
  3. Return the soup to the heat and, if necessary, adjust the amount of water, salt and pepper.
  4. Turn off after cooking for a few minutes and obtaining a smooth and creamy consistency.

FINALIZATION AND ASSEMBLY:

  1. It is used for St. Paul’s Pumpkin Soup in deep dishes.
  2. Spread the leek strips over the soup.
  3. If desired, garnish with chopped parsley or green onion (optional).
  4. The soup is ready to be served immediately, enjoy!

b) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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