Home » Pumpkin soup, cabbage and Leek Soup with Gruyere croutons

Pumpkin soup, cabbage and Leek Soup with Gruyere croutons

by Ada Parisi
5 min read

Pumpkin soup, cabbage and Leek Soup with Gruyere croutons, or as you prepare a meal with what I find in the refrigerator. You should know that I normally do the expense of fresh produce – fruits and vegetables – every Saturday at the local market. Then I go on all week building menus with what I bought and adding (little) the meat and (A lot) fish and eggs and, of course pasta and rice that I always home. So when arriving on Friday are a little’ run out of raw material. In one of these Friday, I scraped the bottom’ my refrigerator, producing this soup I don't hesitate to call yummy and I suggest why recycling is a dish that really got me excited: pumpkin soup, cabbage, Leek and potato soup with Gruyere croutons. Understand that ingredients I put together everything I had in the fridge, including the latest slice of speck (You can not put and have a fabulous vegetarian soup) and the last strands of chives. Small pride: the bread I made myself at home and I had frozen.

Ingredients for 4 people:

  • 600 grams of pumpkin Red
  • half Savoy cabbage
  • 3 large potatoes
  • 2 leeks
  • 3 spring onions
  • enough chives
  • chopped parsley as required
  • 1 liter of vegetable stock
  • 4 Tablespoons extra virgin olive oil
  • salt and pepper
  • 100 grams of bacon or pancetta, diced (Optional)
  • 60 ml of cream or whole milk
  • shredded PDO parmigiano reggiano as required
  • 8 slices of homemade bread
  • 150 grams of Swiss cheese

Wash the pumpkin and potatoes, remove the peel and make them into slices and then into cubes. Clean and cut leeks and spring onions into thin rounds and chop thinly the cabbage. Put the oil in a pot capacious, the spring onions and leeks and let them dry over low heat by merging if necessary a little stock. Add potatoes and saute well, then add the pumpkin. When the vegetables have taken heat, combine the broth, Add salt and cook for 20 minutes.

Meanwhile, saute the bacon or bacon, no other fats, in a frying pan and add to the soup. Season with salt and pepper and add the cabbage. Let Cook for 10 minutes: the vegetables should be soft, almost unmade. Add the cream or milk and, fire off, parmigiano reggiano, chopped parsley and chopped chives.

For the crostini, distribute the Gruyere cheese on the bread and toast it in the oven at 200 degrees for 3 minutes or until the cheese melted. Serve the soup hot with croutons.

THE PAIRING: With a very creamy soup like this, bubbles would come to the rescue in the combination. We chose a sparkling wine of Cavit, wine cooperative in Trentino: Altemasi reserve Grail It is characterized by a complex perfume, with hints of citrus and honey, and a spicy finish.

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