Cavolo nero and pumpkin soup with sesame crisps
Published on 1 March 2021
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A flavoursome, comforting soup, described in the original as healthy and diet-friendly for vegans and vegetarians. It attributes anticancer properties, antioxidants and calcium to cavolo nero, whose slight bitterness balances sweet pumpkin.
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Ingredients
INGREDIENTS FOR 2
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I remove cavolo nero stalks.
I wash leaves.
I cut strips, reserving 4 whole leaves.
I clean and dice pumpkin.
I chop onion.
I sauté in extra virgin olive oil in a saucepan.
I soften cavolo nero briefly, add pumpkin, stir and add stock or water.
I add salt and pepper.
I cover and cook about 20 minutes until pumpkin breaks down, then hand-blend.
I add oil for thick cream.
I oil reserved leaves on both sides, arrange on parchment, add sesame and bake at 180°C for about 15 minutes until crisp.
I toast croutons and 2 tablespoons pumpkin seeds in oil, adding salt.
I serve soup with croutons, seeds and oil, and Parmigiano for non-vegans.
Original source: https://incucinaconlilly.com/2021/03/01/crema-di-cavolo-nero-e-zucca/