{"id":12291,"date":"2015-11-06T09:00:52","date_gmt":"2015-11-06T08:00:52","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12291"},"modified":"2015-11-05T21:01:48","modified_gmt":"2015-11-05T20:01:48","slug":"pumpkin-soup-scented-with-curry","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/pumpkin-soup-scented-with-curry\/","title":{"rendered":"PUMPKIN SOUP SCENTED WITH CURRY"},"content":{"rendered":"<p><strong><span style=\"font-weight: 400;\">I\u2019m not a fan of soups &amp; co. In the menu of my house they have never been provided, except for the vegetable soup that periodically my grandmother forced us to eat. Which is the reason why I don\u2019t have a great legacy of family recipes about it. I always thought that the soup is that particular dish that your grandmother handed down to you the recipe that her grandmother had taught her to turn. Since it is not my case, I decided to start the tradition. Mom fell in love with this silky, velvety, creamy pumpkin soup, and she hates the vegetable soups. So fans of soups come forward and tell me what do your thing, try it and let me know.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS\u00a0(serves 4)<\/span><\/h5>\n<p><span style=\"font-weight: 400;\">For the soup:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">2 kg of pumpkin (preferred those with tiny peel dark green, with deep yellow pasta, is the best I assure you. They have almost an aroma of chestnut &#8230; If you have not understood this king of pumpkin drive me crazy)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 medium-sized leeks<\/span><\/li>\n<li><span style=\"font-weight: 400;\">400 gr. cannellini beans (I used those in a can, they\u2019re are fine)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vegetable stock cube q.s. (preferably the organic one without glutamate)<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Curry q.s.<\/span><\/strong><\/li>\n<li><span style=\"font-weight: 400;\">Extra virgin olive oil q.s.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">For the crounchy croutons:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">4 slices of white bread <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Garlic cloves<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Extra virgin olive oil, salt, black pepper and paprika q.s.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">For the cream cheese:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">200 ml cooking cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. taleggio cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 tablespoons grated Parmesan<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong> <em>Thinking out loud, Ed Sheeran<\/em><\/span><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12292\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5.jpg\" alt=\"Vellutata di zucca_5\" width=\"850\" height=\"659\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5-300x232.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5-330x255.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5-690x534.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_5-748x580.jpg 748w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">It&#8217;s always nice to write a recipe for a soup, \u00a0just combine all ingredients, cover with water and you&#8217;re done. But now you&#8217;ve figured out that me and the normal things don\u2019t go well together. So my soup will be cooked a little &#8216;different.<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\">Start by cutting the pumpkin into pieces, remove the seeds and -Saint Patience- cut the peel. Cut the pumpkin into small pieces and set aside. Wash the leek and cut also this into slices, put in a stew pot with olive oil. After a few minutes add the pumpkin and the beans drained of their liquid. Now just mix all the vegetables and add the curry that will immediately begin to release its fragrance. Cover with a lid and keep mixed for half an hour, adding a little water if you see that the vegetables begin to attack. After half an hour at least, when the vegetables are well seasoned, you can cover with the vegetable stock and cook for another half hour at least. Once cooked, add a little oil, take your blender and blend with vertical movements, as if to &#8220;mount&#8221; the soup &#8211; believe me it will make a great difference.<\/span><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Now you can move to the cream cheese. Quite simply: heat the cream, add in the bits of cheese and grated Parmesan. Melt and it\u2019s ready.\u00a0<\/span>For the croutons just cut the slices of bread into small cubes, meanwhile heat some olive oil in a nonstick pan and add in the garlic and paprika. When oil is hot saute the bread until golden brown.<\/p>\n<p><strong><span style=\"font-weight: 400;\">Finally, you can assemble the dish: the soup, a few laps in the middle of cream cheese, Parika crounchy croutons. Just to describe it I\u2019ve got the mouth watering.<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12294\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1.jpg\" alt=\"Vellutata di zucca_1\" width=\"850\" height=\"568\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1-300x200.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1-330x220.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1-296x197.jpg 296w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_1-690x461.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12296\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_4.jpg\" alt=\"Vellutata di zucca_4\" width=\"850\" height=\"571\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_4-300x201.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_4-330x221.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_4-690x463.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12298\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2.jpg\" alt=\"Vellutata di zucca_2\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Vellutata-di-zucca_2-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m not a fan of soups &amp; co. In the menu of my house they have never been provided, except for the vegetable soup&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1030,1031,1367,1032],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12291"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12291"}],"version-history":[{"count":4,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12291\/revisions"}],"predecessor-version":[{"id":12310,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12291\/revisions\/12310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12306"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}