Pumpkin soup à la Strega

Ingredients for 6 servings:

• 1,500 g pumpkin flesh, without skin, diced
• 3 m.-sized carrot(s), diced
• 3 tbsp rosemary, finely chopped
• 3 cloves garlic, finely chopped
• 2 medium-sized onions, finely chopped
• 200 ml dry white wine
• 2 liters of broth
• 1 tbsp soup vegetables, finely chopped
• 1 piece(s) ginger, thumb-sized, finely chopped
• 400 ml cream (panna di cucina)
• 4 tbsp extra virgin olive oil
• 2 pinch(s) chili powder
• Salt, to taste
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

super tasty, vegetarian and quick to prepare

Heat olive oil in a large pot. Sauté the carrots, rosemary, garlic, and onion. Deglaze with the wine and stir in the diced pumpkin. Top up with the stock, add the soup vegetables, and ginger. Simmer for 35 minutes, stirring occasionally, until soft, then puree. Stir in the panna di cucina and bring back to a boil. Finally, season with chili powder, salt to taste, and a squeeze of lemon juice. Serve with fresh pumpkin seed bread and dry white wine.