Main course
Pumpkin and spelt soup with light pesto of walnuts and sage
4
people
40′
(cooking time)
15′
(total time)
Difficulty
Easy
Ingredients
Cleaned Butternut pumpkin | About 1 kg |
Medium leeks | 2 |
Spelt | 120 g |
4 spoons | |
1teaspoon | |
Salt and pepper | |
For the light pesto | |
50 ml | |
Walnut kernels | 30 g |
Sage | 15 small leaves + 10 more for garnishing |
Fine salt | ½ teaspoon |
Instructions
To make the pesto, blend the walnuts and sage coarsely with 3 spoons of Zucchi 100% Italian sustainable extra virgin olive oil, then mix in the rest of the oil and salt. Put to one side.
Clean the leeks and slice the white part finely. Fry very lightly with extra virgin olive oil in a large pan for about 10 minutes.
Dice the pumpkin in pieces of about 2 cm.
When the leek begins to fry add the vinegar, turn up the flame, evaporate the liquid and then add the pumpkin. Brown for a couple of minutes, add salt, add 2 ladles of boiling water, cover the pan and cook until the pumpkin becomes very soft. Use the immersion blender to make a purée and if it is too thick add a little more hot water. Add salt and pepper to taste and keep hot.
While the pumpkin is cooking, heat some salted water to boiling and cook the spelt for the time indicated in the packaging. Strain when it is still “al dente” and add to the pumpkin purée.
Serve the soup in individual dishes and dress each one with a spoonful of pesto and small leaves of sage gently fried with a little oil.
Clean the leeks and slice the white part finely. Fry very lightly with extra virgin olive oil in a large pan for about 10 minutes.
Dice the pumpkin in pieces of about 2 cm.
When the leek begins to fry add the vinegar, turn up the flame, evaporate the liquid and then add the pumpkin. Brown for a couple of minutes, add salt, add 2 ladles of boiling water, cover the pan and cook until the pumpkin becomes very soft. Use the immersion blender to make a purée and if it is too thick add a little more hot water. Add salt and pepper to taste and keep hot.
While the pumpkin is cooking, heat some salted water to boiling and cook the spelt for the time indicated in the packaging. Strain when it is still “al dente” and add to the pumpkin purée.
Serve the soup in individual dishes and dress each one with a spoonful of pesto and small leaves of sage gently fried with a little oil.
