Pumpkin Velvet

A velvety pumpkin soup, creamy, delicate and with a unique taste, here's how to make it!

See also: Clam Chowder

Ingredients for 4 people:

• Whole pumpkin 1
• Cooking cream 200ml
• Milk 50ml
• Butter 50g
• Leek 5cm 35g
• Cardamom powder (optional) half teaspoon
• Garlic wedge 1
• Salt and pepper qb

Procedure:

We wash the pumpkin externally and cut it in half, remove all the seeds, put the two halves in the oven and cook them at 180° for about 40 minutes.

Once cooked, take it out of the oven and with a spoon separate the pulp from the peel and put it in a bowl.

In a non-stick frying pan put 50g of butter and a small piece of finely chopped leek, a poached clove of garlic and let it flavour for a few minutes and then remove the garlic clove and add the cooking cream 200ml and 50ml of milk.

Let it simmer over a low flame for a few minutes and add the pumpkin pulp previously prepared mix well and turn off the heat, with a minipimmer whisk everything until you get a soft and velvety cream.