Ingredients
- 3–4 tablespoons of Toscano extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic
- 1 kg pumpkin
- 750 ml vegetable stock
- Salt, to taste
- Black pepper, to taste
- Nutmeg (optional)
- Fresh herbs for garnish (optional)
Preparation
Heat the oil in a large pot over medium heat. Add 1 medium chopped onion and 1 clove garlic and sauté gently until soft and fragrant, without browning. Then, add 1 kg pumpkin, peeled and cutted into cubes and stir for a few minutes to coat them with the oil. Pour in 750 ml of vegetable stock, bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender. Remove from heat and blend the soup until smooth using an immersion blender. Season with salt, black pepper, and nutmeg if desired. Serve hot, drizzled with a little extra virgin olive oil and garnished with fresh herbs.
