ZUPPA DI ZUCCA GIALLA Pumpkin soup
Serves 6-8
INGREDIENTS
1 Tablespoon olive oil
2 tablespoon of butter
2 cups chopped celery
1 cup chopped yellow onions
6 cups of chicken stock
2 tablespoon of hot sauce
2 pounds of pumpkin puree (butternut is good too)
2 cups of cream
Nutmeg, salt and fresh ground pepper
GARNISH
1 granny smith apple diced
¼ cup chives chopped
2 teaspoon lemon juice
½ chopped dry cranberries chopped
1 teaspoon of chili powder
2 teaspoon of honey
Garnish with fresh mint and serve hot or cold.
In a medium size soup pot heat oil & butter. Add celery and onions, cook until tender, then add flour and hot sauce and cook for 1 minute.
Stir in chicken stock and bring to boil. Add pumpkin puree, simmer and add cream. Season with nutmeg, salt and pepper and bring to boil.
Puree the soup with a hand blender till is smooth and creamy.
Combine the garnish and topped each bowl with a spoonful
