Pumpkin soup with Corsican olive oil – Oliu di Corsica PDO

Huile d'olive de Corse - Oliu di Corsica PDO
Intense flavour
Soupe de potimarron à l’huile d’olive de Corse – Oliu di Corsica AOP
A PDO
Preparation
15 min
A PDO
Cooking time
50 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 Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 1 pumpkin
  • 1 onion
  • 5 tablespoons of Corsican olive oil – Oliu di Corsica PDO
  • 2 thick slices of stale bread
  • 3 thin slices of bacon
  • 1 vegetable stock cube
  • Nutmeg
  • Espelette chilli
  • Salt, pepper

Tip

Which PDO olive oil should I use for this soup? We recommend using an intense-flavoured olive oil from Corsica – Oliu di Corsica PDO – for its notes of almond, artichoke, hay, dried fruit and apple. You could also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence or Vallée des Baux-de-Provence.

Instructions

  • Wash your pumpkin thoroughly (the skin is edible), cut off the ends, then cut it in half. Scoop out the seeds, cut it into cubes and set aside.
  • Peel and finely chop the onion.
  • In a casserole dish, gently fry the onions in a tablespoon of Corsican olive oil – Oliu di Corsica PDO. Meanwhile, prepare the vegetable stock by heating some water and dissolving the vegetable stock cube (or make your own vegetable stock!).
  • When the onions are translucent, add the diced pumpkin and fry for a few minutes. Season with salt and pepper.
  • Cover the pumpkin with vegetable stock and cook for 30 to 45 minutes (the pumpkin cubes should be tender).
  • Meanwhile, cut the slices of bacon into large strips. Fry them in a dry frying pan. Set aside.
  • Cut the bread into large cubes. Fry them in a frying pan with 2 tablespoons of olive oil. Set aside.
  • Finish the soup by removing a little of the stock and setting it aside. Blend the soup until smooth, adding a little more stock if necessary to adjust the consistency. Add the grated nutmeg and 2 tablespoons of olive oil. Season to taste, then serve with the croutons and the crispy bacon. Enjoy your meal!

Tip

Which PDO olive oil should I use for this soup? We recommend using an intense-flavoured olive oil from Corsica – Oliu di Corsica PDO – for its notes of almond, artichoke, hay, dried fruit and apple. You could also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence or Vallée des Baux-de-Provence.
We recommend...

We recommend using a PDO huile d'olive de Corse – Oliu di Corsica – récolte sur l'arbre for its aromas of almond, artichoke, hay, dried fruit and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence, Vallée des Baux-de-Provence. 

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