Ingredients:
1 red onion
2 tbsp olive oil
2 kg pumpkin flesh
1 celery stick with leaves
2 l vegetable stock
Salt and pepper to taste
A few sprigs of thyme
A few rosemary flowers
Instructions
A nice soup for the weekend, simple, just chop a red onion and sauté with olive oil. Add cut and peeled pumpkin, a celery stalk with leaves and some vegetable stock. When the vegetables are cooked blend the soup, adjust with salt and pepper and then decorate with fresh thyme and rosemary flowers (these can be eaten and will give the soup a lovely rosemary flavor without any of the woody leaves!).
Happy Weekend to all!
With this recipe I take part in the The Soup Kitchen Monthly Blogger Event, this month's theme is Olympic Soup.
| Photos and Recipe by Alessandra Zecchini |
*_*
ReplyDeletela zucca è il mio ingrediente preferito nelle zuppe!! bacio
ReplyDeleteChe spettacolo... questo tuffo nel giallo mi ha messo, oltre che un grande appetito, un ottimo umore.
ReplyDeleteBuon fine settimana :)
Flavio
You're right, Alessandra - the perfect soup for the weekend. Lovely combination of flavours. Have a lovely weekend.
ReplyDeleteanche se abbiamo stagioni diverse in questo momento, ho le tue stesse verdure,mi era rimasta una zucca dell'anno passato,enorme ed era buona,così la sto utilizzando, le cipolle pure il timo fresco ce l'ho sul balcone, faccio la zuppa....bacio
ReplyDeleteBene, fammi sapere come viene :-)
Deletebellissima zuppa...il colore e' anche "estivo" anche se lì da te non e' estate...qui ci sono ancora le zucche ...chissà se gustata fredda e' altrettanto confortevole...
ReplyDeletePerche' no, anche fredda o tiepida va bene.
DeleteSuch amazing colour..squash is one of my favourite! Your images always make me SMILE...hope all is well. xoxoxo
ReplyDeletePumpkin soup always looks so beautiful. Of course, I'm partial to pumpkin. I don't think I've ever seen it look so creamy. How did you do that? Gorgeous!
ReplyDeleteJust use lots of pumpkin!
ReplyDeletela fortuna di poterci mettere le cipolle di Tropea in questa zuppa non ha prezzo....ottima combinazione Alessandra complimenti.
ReplyDeleteHai ragione, peccato che io abbia solo normali cipolle rosse...
ReplyDeleteSounds delicious and healthy too.
ReplyDeleteYou are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Looks lovely Alessandra, perfect for a delicious healthy lunch! Beautiful colours :)
ReplyDeleteGosh..look at the smooth creamy pumpkin! I will work for this gorgeous pumpkin soup!
ReplyDeleteAlessandra, thanks for submitting your lovely recipe to The Soup Kitchen Event. The roundup will be published after 20th August.
ReplyDeleteHi Alessandra, this looks really healthy and delectable. Unfortunately, in my neck of the woods, pumpkins are scarce. There is squash in abundance, though. Can I use that instead?
ReplyDeleteOhhh this looks lovely! And your pictures are just so beautifully charming! I love the bowl :)
ReplyDeleteHow tasty! I've never used (or seen) the flowers for thyme or rosemary, but love how this turned out. I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I love the inspiration I get from your food…
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