Pumpkin soup with bread croutons

Huile d'olive de Nice PDO
Subtle flavour
Potimarron en soupe et ses dentelles de pain
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegan Vegetarian Automn Winter

Ingredients

A PDO
For 4 personnes
  • pumpkin
  • 1 carrot
  • 1 celery stalk
  • 2 shallots
  • 1 c. à café smoked paprika
  • 20 cl of vegetable stock
  • 2,5 c. à soupe Nice olive oil PDO
For the bread laces:
  • 10 g of flour
  • 1,5 cl Nice olive oil PDO
  • Salt

Tip

Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit...Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette or Verdale from the Bouches-du-Rhône...

Instructions

Prepare the bread strips:
  • Whisk all the ingredients together with 8 cl of water.
  • Pour 3 or 4 spoonfuls of batter into a very hot frying pan. Cook on one side only for 3 to 5 minutes until the pancake is golden brown (the water should have evaporated).
  • Place the baked tiles on some kitchen paper and leave them to dry.
Prepare the soup:
  • Wash the pumpkin, then hollow it out: cut off the ‘top’, remove the seeds (which you should set aside) and then the flesh (taking care not to cut into the skin of the pumpkin). Chop the flesh. Set aside the pumpkin ‘shell’.
  • Peel, trim and wash the carrot. Do the same with the celery stalk.
  • Peel the shallots and chop them finely.

  • Fry them in 1.5 tablespoons of Nice olive oil PDO in a casserole dish. Add the carrot and celery, and fry for 3 minutes. Add the pumpkin flesh and fry for 5 minutes.

  • Add the vegetable stock (it should cover the vegetables) and simmer for 30 minutes.

  • Blend the vegetables until smooth, add 1 tablespoon of Nice olive oil (PDO), then pour into the pumpkin and serve with the bread strips.

Tip

Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit...Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette or Verdale from the Bouches-du-Rhône...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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