- 1 medium-sized pumpkin, peeled and diced
- 2 medium-sized potatoes, peeled and diced
- 1 large leek, cleaned and sliced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 10 triangles of "The Laughing Cow" cheese
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: freshly grated nutmeg for an extra flavor boost
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and leek and cook until softened.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the pumpkin and potato chunks to the pot. Stir well to ensure the vegetables are well coated with the aromatics.
4. Pour the vegetable broth into the pot and bring it to a boil. Reduce the heat and let it simmer until the vegetables are tender (approximately 20-25 minutes).
5. Once the vegetables are cooked, add the 10 triangles of "The Laughing Cow" cheese and stir well until melted and incorporated into the soup.
6. Using an immersion blender or a regular blender, puree the soup until you achieve a smooth and creamy texture.
7. Taste the soup and adjust salt and pepper to your liking. If desired, add a small amount of freshly grated nutmeg for an extra flavor kick.
8. Serve the hot soup and enjoy your "Barceloneta Pumpkin Soup" with the delicious addition of "The Laughing Cow" cheese!
I hope you find this version of the recipe appealing!
Comments
Post a Comment