Although it's not pumpkin season I strongly recommend trying this recipe as it just makes waiting for the sunlight and the spring a little bit easier. Like many of the good things, it started from a random occasion. I went to the supermarket to get some zucchini for a salad I had in mind. For some unknown reason they didn't have any, but I did find a lovely bright orange pumpkin that I then had quartered to my liking and took home.
And then this soup was born:
Pumpkin and Grana Padano Puree Soup (Kõrvitsa püreesupp Grana Padano juustuga): serves ~8
1/4 of a large pumpkin ( about 2 kg piece with the seeds and the peels)
3 tbsp of Philadelphia cheese or any other kind of creamed cheese
1 tsp of ground cardamom
1 large bay leaf
1 organic vegetable stock cube or 1,5 l of vegetable or chicken stock
1 tsp of freshly ground black pepper
For serving - grated Grana Padano and some fresh alfalfa sprouts (germes).
Deseed, peel and chop up the pumpkin.
I used the water that had been left over from boiling potatoes and carrots (if you boil peeled veggies, all the vitamins and other good stuff usually goes down the drain with the boiling water, so it's a good idea to keep the water if you know you're about to make a soup) and added a stock-cube.
Add the bay leaf the cardamom and the pepper to the stock and boil the pumpkin until it's tender.
Let it cool a bit, then add the creamed cheese and blitz.
Serve with a handful of fresh alfalfa sprouts and a generous amount of grated Grana Padano or any other hard cheese.