Orange all over the place! Halloween decorations, mums, outdoor wreaths and… leaves. Oh boy!
This morning, they were all over my yard and this thing irks me immensely! I’m a sort of perfectionism freak and all my surroundings (house, office, desks, kitchen counter) must be neat and perfectly organized. Do you remember the cleanliness-obsessed Monica from Friends? I’m exactly like her.
The point is that, in my ideal world, my yard would look as neat as my kitchen floor. If I could, I would vacuum my yard every day! Instead, I go out to rake and pick up countless leaves sweating like a piglet, and for what? The day after, even more leaves are happily lying on my yard telling me loud and clear: mother nature sent us and she is way stronger than all your obsessions!
So, since there is no way I can fight mother nature, I decided to give up and embrace the orange color by making a pumpkin soup.
After all, if you can’t beat them, join them! Or was it bite them?… 🙂
1 Tbsp salted butter
1 ½ Tbsp extravirgin olive oil
18 oz (about 4 cups) freshly diced pumpkin (about ¾ inch in size)
13 oz (about 2 cups) diced potatoes (about ¾ inch in size)
2 cups vegetable stock
¼ cup grated parmigiano cheese
ground black pepper
Cut off the green top of the leek and the roots. Discard the outer layer. Cut the leek in half lengthwise. Rinse the two halves well under water, being careful to leave them intact. Place each half, with the flat side facing down, on a chopping board.
Slice the two halves of the leek thinly and evenly with your knife so that you end up with thin strips.
In a medium/large pot, melt the butter. Add 1 Tbsp of olive oil and the leek strips and toss to coat. Add 1 ladle of vegetable stock and stir often until the strips soften.
Add the pumpkin, the potatoes, some salt (to taste) and the rest of the vegetable stock and toss to coat. Cook, stirring often, for about 25/30 minutes. Eventually, the pumpkin and the potatoes will turn kind of mushy and the stock will almost completely evaporate.
Transfer the soup to a food processor or a blender and blend until it is smooth and creamy.
Return the soup to the pot and, on low heat, cook for a few minutes, stirring often.
Pour the soup into two serving bowls or plates, with a swift circular motion, pour ¾ Tsp of olive oil on top of each, season with black pepper and finish it up by spreading one or two pinches of grated parmigiano.
This soup would be perfect for a Thanksgiving dinner and goes beautifully with croutons. By the way, do you want to know how to make your own croutons? I would be glad to help you! Just let me know by leaving a comment below.