Autumn Soup
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 490
- Carbohydrates g 58.6
- of which sugars g 10.6
- Protein g 16.5
- Fats g 21.1
- of which saturated fat g 2.85
- Fiber g 13.2
- Sodium mg 3168
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 2 h 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Autumn has arrived and brings with it many flavors that warm the heart, like our autumn soup, a rich and wholesome first course that will accompany you on the first cold days when you wish to indulge with taste. In this delicious and creamy soup, we have gathered the most flavorful ingredients of the season: the sweetness of pumpkin, black cabbage which will add a decisive note to the dish, tender and fleshy borlotti beans, and finally a crunchy touch that only walnuts can give. Accompany the autumn soup with fragrant toasted croutons to complete this dish in the tastiest way and take advantage of this wonderful season to try other appetizing autumn recipes:
INGREDIENTS
- Pumpkin 3.7 cups (840 g) - cleaned
- Borlotti beans 3 ⅓ cups (500 g) - fresh
- Italian kale (cavolo nero) 1 ½ cup (100 g)
- Leeks 2.8 oz (80 g)
- Vegetable broth 8 ½ cups (2 l)
- Rosemary 2 sprigs
- Bay leaves to taste
- Extra virgin olive oil 2.7 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
- to accompany
- Bread 8 slices
- Walnut kernels 1.8 oz (50 g)
- Rosemary to taste
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Autumn Soup
To make the autumn soup, start by cutting the pumpkin into slices 1, remove the skin, then cut the flesh into cubes of about 3/4 inch 2. Tie the bay leaves and rosemary sprigs together with string 3, so they will be easier to remove at the end of cooking.
Shell the beans 4 and collect them in a bowl. Trim the base of the leek, remove the tougher green part and the first two leaves, then slice it into rings 5. Wash the black cabbage leaves 6.
And chop them coarsely 7. The ingredients are ready for cooking: heat the olive oil in a large pot, add the sliced leek 8, let it brown for 1 minute, then cover with a ladle of broth 9 and let it simmer for 5-6 minutes.
When the leek is stewed, add the diced pumpkin 10, shelled beans 11, and black cabbage 12.
Finally, add the bundle of aromatic herbs 13, cover the vegetables with broth 14 so that they are completely immersed in the liquid, then cover with the lid 15 and let it cook for about 2 hours; stir occasionally.
After the cooking time, the vegetables will be tender; remove the herb bundle, salt 16 and pepper to taste, then keep warm. Slice the loaf of bread 17, place the slices on a baking sheet lined with parchment paper 18,
season with olive oil 19, a pinch of salt, and rosemary needles 20, then toast the bread until golden 21 in a preheated static oven at 464°F in grill mode for 3-4 minutes.
Now place the walnut kernels in a very hot pan 22 (you can leave them whole or coarsely crumble them), toast them for 3 minutes to brown them by shaking the pan to prevent burning 23, then add them to the soup. Serve the autumn soup hot 24 accompanied by toasted bread croutons.