Roasted Pumpkin Soup drizzled with L'arte Riserve Balsamic
INGREDIENTS:
For the Soup:
- 1 Hokkaido pumpkin
- L'arte Riserve Dark Balsamic
PREPARATION:
1. Cut the pumpkin into 4 pieces, scoop out seed, drizzle with olive oil and some salt and roast in oven until soft. Once cool enough scoop out cooked pumpkin and set aside.
2. In a soup pot heat 2 tablespoons of L'arte EVOO and add onion and garlic and cook at a medium temperature for 5 minutes.
3. Add white wine and continue cooking until the wine has mostly evaporated and the garlic and onion are soft.
4. Add vegetable broth and roasted pumpkin to pot and allow to simmer for 15 minutes.
5. Stir in the cream, then process soup in a blender or food processor until pureed.
6. Taste soup and add salt and pepper to taste.
7. When serving drizzle L'arte Riserve Dark Balsamic on top of each bowl of soup and sprinkle some pumpkin seeds and nutmeg.
Enjoy!!!
For the Soup:
- 1 Hokkaido pumpkin
- - 3 garlic cloves, finely chopped
- - 1 yellow onion, chopped
- - 1/4 cup of dry white wine
- - 4 cups of vegetable broth
- - 1 cup of cream
- - Salt and Pepper to taste
- - Nutmeg, to sprinkle on top
- - roasted pumpkin seeds to sprinkle on top
- L'arte Riserve Dark Balsamic
PREPARATION:
1. Cut the pumpkin into 4 pieces, scoop out seed, drizzle with olive oil and some salt and roast in oven until soft. Once cool enough scoop out cooked pumpkin and set aside.
2. In a soup pot heat 2 tablespoons of L'arte EVOO and add onion and garlic and cook at a medium temperature for 5 minutes.
3. Add white wine and continue cooking until the wine has mostly evaporated and the garlic and onion are soft.
4. Add vegetable broth and roasted pumpkin to pot and allow to simmer for 15 minutes.
5. Stir in the cream, then process soup in a blender or food processor until pureed.
6. Taste soup and add salt and pepper to taste.
7. When serving drizzle L'arte Riserve Dark Balsamic on top of each bowl of soup and sprinkle some pumpkin seeds and nutmeg.
Enjoy!!!