Pumpkin Soup with Grana Padano PDO
Difficulty Easy
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Preparation  45 min
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Servings for  4 per.
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Pumpkin soup is an autumn classic: smooth, warming and full of flavour, with a velvety texture and delicate sweetness. Combining pumpkin with potatoes, herbs and Grana Padano PDO creates the perfect balance of sweet and savoury flavours, resulting in a simple yet refined dish that’s ideal for cooler days.
Ingredients
Pumpkin, peeled and deseeded, 800 g
Medium potatoes, 2
Onion, 1
Vegetable stock, 1 litre
Grana Padano PDO, grated, 100 g
Extra virgin olive oil, 3 tbsp
Rosemary, 1 sprig
Nutmeg, to taste
Salt, to taste
Black pepper, to taste
Method
Peel the potatoes and cut them into cubes. Cut the pumpkin into evenly sized pieces and thinly slice the onion.
Heat the extra virgin olive oil in a large saucepan and gently cook the onion for a few minutes until softened.
Add the pumpkin and potatoes, followed by the rosemary. Stir and cook for 2–3 minutes to allow the flavours to develop.
Pour in enough hot vegetable stock to cover the vegetables. Bring to the boil and cook for around 30 minutes, until the pumpkin and potatoes are tender.
Remove the rosemary and blend with a hand blender until smooth and velvety.
Stir in the grated Grana Padano PDO, add a grating of nutmeg and season with salt and black pepper. Mix until smooth and creamy.
Serve piping hot, finished with a drizzle of extra virgin olive oil and a sprinkling of Grana Padano PDO.
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