As the days grow cooler, this warm, velvety soup brings comfort with seasonal ingredients and delicate autumn flavors.
INGREDIENTS
2 lb | 900 g pumpkin, peeled and cut into cubes
4 ripe tomatoes, halved
2 red bell peppers, seeded and quartered
1 medium onion, halved
4 garlic cloves, unpeeled
Olive oil, as needed
3½ cups vegetable broth
Salt and pepper, to taste
STEPS
STEP 1
Heat the olive oil in a large pot
over medium heat. Add the onion, garlic and leek, and cook for about 5 minutes,
until softened.
STEP 2
Add the potato and cauliflower,
stirring to coat them in the aromatic base.
STEP 3
Pour in the vegetable broth, bring
to a boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are tender.
STEP 4
Blend until completely smooth. Foran even creamier texture, add the heavy cream and blend again.
STEP 5
Season with salt, ground black
pepper and a pinch of nutmeg. If needed, add a little more broth to adjust the consistency.
STEP 6
Lightly toast the pumpkin seeds in a
dry skillet for 2–3 minutes. In a separate skillet, toast the breadcrumbs with
a drizzle of olive oil until golden and crisp.
STEP 7
Serve the soup hot in Almara soup
plates and finish with the toasted pumpkin seeds, toasted breadcrumbs and mixed
herbs.
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