The pumpkins link again in their nose radius vegetables and I'm thrilled
I can finally make my favorite soup, with my pressure cooker.
My version of today with grated cheese, cream and a touch of port, for more than velvety soup ...
For 6 persons:
- 1 potimarron midsize
- olive oil
- 1 onion
- 1 garlic clove
- 500ml vegetable stock
- 1 small glass of port
- 125ml whipping cream
- 100g gruyere or other grated cheese
- 1 cinnamon cc
- 1 cc of turmeric
Cut the pumpkin into pieces keeping the skin. Fry the chopped onion and garlic in olive oil in the pressure cooker or a large traditional casserole.
Add the pumpkin, then add the port. Leave sweat before adding the broth, herbs and spices. Close the pressure cooker and cook for 5 minutes after the whistle, or 20-25 minutes to the traditional casserole.
The pumpkin is tender. Add the cream and cheese and mix everything with a hand blender.