Broccoli and pumpkin soup is a creamy, delicious idea, perfect also cold.
In the cold months, soups are one of the most popular comfort food. In truth, I love to consume them cold even in summer. Of course, the full-bodied texture of winter vegetables makes winter soups with unbeatable creamy delicacies.
Seasonal vegetables become the perfect ingredient to prepare delicious and tasty combinations, such as this broccoli and pumpkin vegan soup (with broccoli from my garden). The dried chili is the spicy note of this recipe, along with an excellent olive oil that enhances the flavor of the vegetables.
Broccoli and pumpkin soup: Ingredients
10 broccoli florets
200 g (7 oz) pumpkin, cut into cubes
Pinch of sea salt
Half a teaspoon dried chili powder
4 tbsp Extra virgin olive oil
2 whole wheat sliced bread, cut into pieces
Broccoli and pumpkin soup: Method
- Cook the broccoli al dente in salted water (about 10 minutes). Drain and set aside.
- In another pot, cook the pumpkin in salted water for about 15-20 minutes or until it is tender. Drain, retaining a little cooking water.
- Once the vegetables are cooked, blend with a hand-held blender, along with the cooking water, salt, olive oil and sliced bread. If necessary, for a creamy but fluid consistency, add more water.
- Once the desired consistency is obtained, heat the soup in a pot and serve immediately.