Lots of tasty health benefits
Pumpkins aren’t just cheerful and tasty, they are full of antioxidants and ideal for anyone on a slimming diet.
Contrarily to common belief, pumpkins are very low in calories: in fact, 100 g contain just 26.
Now that we all know how good this vegetable is for you, we can put our apron on and start cooking!
If you are used to cooking your pumpkin soup on your stovetop, you’re in for a surprise because today we are going to show you an oven-baked version!
So, get all your ingredients ready, together with an earthenware pot: results are guaranteed if you use a pellet appliance.
You will also be able to heat your home and your soup on the same fire at the same time, with no waste of energy at all: check out Palazzetti’s pellet range cookers straight awayHYPERLINK
Pumpkin soup: the recipe
- 400 g yellow pumpkin
- 200 g onions
- 100 g lettuce leaves
- 1 large tomato
- 50 g butter
- 2 stock cubes
- 2 garlic cloves
- 100 g parmesan cheese
- optional bread croutons
- salt and black pepper to taste
- Chop the garlic and onions and fry them at low heat in the butter in a large pan.
- Chop the pumpkin into approximately 2-cm cubes and add them to the pan.
- Shred the lettuce leaves into strips.
- Remove the tomato peel and chop the tomato into cubes. Add to the pan.
- Simmer for 5 minutes then transfer to an oven-safe pot (an earthenware pot would be ideal)
- Add 1.5 litres water, two stock cubes and salt and pepper to taste.
- Bake in the oven at a moderate temperate for at least 1 hour.
- Remove the pot from the oven and blend the pumpkin soup thoroughly with a hand blender.
- Add the parmesan cheese, mix again and serve piping hot topped with bread croutons.