Creamy Rosemary Pumpkin Soup

Creamy Rosemary Pumpkin Soup

A velvety, golden bowlful of roasted pumpkin and potato, fragrant with rosemary and a whisper of nutmeg — this Italian-inspired vellutata is rich, warming and deeply satisfying. Silky smooth with a beautiful amber colour, it looks as good as it tastes. Perfect for a cosy autumn lunch or an elegant starter.

Ingredients
[ ] 800 g pumpkin or butternut squash, peeled, deseeded and cut into 3 cm chunks
[ ] 1 medium floury potato (about 200 g), peeled and cut into 3 cm chunks
[ ] 2 shallots, peeled and roughly chopped
[ ] 2 sprigs of fresh rosemary
[ ] 1 litre good-quality vegetable stock
[ ] 3 tbsp extra-virgin olive oil, plus extra to serve
[ ] ¼ tsp freshly grated nutmeg
[ ] Salt and freshly ground black pepper, to taste
[ ] A few fresh rosemary leaves or a pinch of pumpkin seeds, to garnish (optional)

Instructions
[ ] 1. Warm 3 tbsp extra-virgin olive oil in a large, heavy-based saucepan over a medium heat.
[ ] 2. Add the shallots and rosemary sprigs and stir to coat them in the oil.
[ ] 3. Cook gently, stirring occasionally, for about 5 minutes until the shallots are soft and translucent.
[ ] 4. Add the pumpkin and potato chunks and stir well to coat everything in the oil.
[ ] 5. Pour in the vegetable stock so the liquid just covers the vegetables.
[ ] 6. If the vegetables are not covered, add a splash more stock.
[ ] 7. Bring to the boil.
[ ] 8. When the soup boils, reduce the heat to a gentle simmer.
[ ] 9. Simmer for 25 minutes, or until the pumpkin and potato are completely tender when pierced with a knife.
[ ] 10. Remove the rosemary sprigs and discard them.
[ ] 11. Take the pan off the heat and use a stick blender to blitz the soup until completely smooth, or carefully transfer it in batches to a freestanding blender.
[ ] 12. Return the soup to a low heat.
[ ] 13. Stir in ¼ tsp grated nutmeg.
[ ] 14. Taste and adjust the seasoning with salt and freshly ground black pepper.
[ ] 15. Ladle the soup into warm bowls and finish with a drizzle of extra-virgin olive oil and a few fresh rosemary leaves or pumpkin seeds, if using.
[ ] 16. To store, cool the soup completely.
[ ] 17. Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
[ ] 18. To reheat, warm gently in a saucepan over a low-medium heat, stirring occasionally, until piping hot.
[ ] 19. When the soup is hot, add a splash of water or stock if it has thickened.

https://www.cuisinesavvy.com/recipe/creamy-rosemary-pumpkin-soup