Happy Thursday guys! Recipe of the day is Pumpkin Leek Soup with Crispy Cavolo Nero – heart-warming and delicious bowl of goodness. 🙂
What you need:
- pumpkin
- leek
- garlic
- cavolo nero
- pumpkin seeds
- pine nuts
- nutmeg
- olive oil
- salt and pepper
- double cream, if wished
- Cavolo Nero
Here’s how to make this simple but delicious Pumpkin Leek Soup with Cavolo Nero
Ingredients:
- 400g pumpkin, seeds removed and roughly cut into pieces
- 200g Cavolo Nero
- 1 leek, sliced
- 2 garlic cloves
- 2tbsp olive oil
- 1tsp nutmeg
- salt and pepper to taste
- pumpkin seeds for serving
- pine nuts for serving
- double cream, if wished
Preparation:
- In a pot, add the pumpkin, leek and garlic, cover with water and bring to the boil. Turn down the heat and simmer for 10-15 minutes until the veggies are soft. If there’s too much water left, drain a bit, the less water, the thicker your soup will be.
- Season with salt, pepper and nutmeg and add a drizzle of olive oil. Mix well and blend the mixture until smooth and creamy.
- To make the Cavolo Nero Chips – preheat the oven to 200°C. Arrange the leaves on a baking tray covered with baking parchment. Drizzle with a bit of olive oil and season with salt to taste.
- Cook in the oven for 3-4 minutes, take out, mix well and turn and leave for another 3-4 minutes.
- To serve the Pumpkin Leek Soup with Crispy Cavolo Nero – add the crispy Cavolo NEro, pumpkin seeds and pine nuts. If wished, add a splash of double cream, but bear in mind the soup won’t be vegan anymore.
- Serve hot with some freshly baked bread.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a tasty Thursday and keep warm. 🙂 xx
