Pumpkin Soup

Pumpkin is an underappreciated vegetable. Most think of carving one for Halloween, even though it is packed with flavor, vitamins, minerals, color and above all, creaminess of taste and texture. There is also an overwhelming feeling of satisfaction once it is eaten, whether in soup form, as a casserole, or as a side dish.

Peeling and preparing pumpkin is not pleasurable but it is a job worth doing. This soup can be a starter to a light main course, or a main course served with a salad. Any kind of pumpkin will do as long it is fresh.


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)