Thursday, September 22, 2011

Ambercup Squash and Carrots soup (Vellutata di Zucca e Carote)

Autumn means pumpkins and for me ambercup squash, they are an excellent source of vitamins and antioxidants and I love them, specially mixed  with carrots. This is an excellent recipie for the first fresh autumn evenings. Best way to cook pumpkins is to steam them. Here for practical reasons I will cook all the veggies together in a pot.

Serving 6

1 Ambercup Squash of about 600gr. (preferably organic)
Carrots 600gr.
3 Medium-small onions
1 Medium potato
100 cl Cream
2 Tbs of grated Parmesan Cheese (facutative)
A dash of fresh nutmeg (facultative)


 Peel and cut the carrots, the onions and the potato in pieces.

Cut the bottoms and the top of the Ambercup squash. Do not peel it but cut it in quarters, take off the seeds. Cut in small pieces. Add it to the other veggies.

Place them in a pot with cold water and bring to boil. When boiling low the heat and cook till the Carrot are soft.

When Carrots are soft mix all with an hand food processor. Be careful the content will be very hot! Add the cream, salt to taste, pepper to taste and, if you like, a dash of fresh nutmeg and the grated Parmesan cheese. Stir with a wooden spon. Cook at low heat for few additional minutes. Your soup is ready.

Serve in soup cups, top with basil or coriander leaves stripes and few drops of cream. Buon appetito!

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