Saturday, December 18, 2010

Cannellini and Pumpkin Soup

A really simple, but succulent dish. 
Onion, leek, celery, garlic and pumpkin, sauteed in just a couple tablespoons of EVOO with a few rosemary sprigs and sea salt. Then vegetable bouillon cubes and water added and simmered until the pumpkin was just tender. Cannellini cooked separately and added; simmered another few minutes for flavors to meld. I didn't have any parsley, so I added some finely chopped Tuscan kale leaves, along with a grinding of black pepper--just a few twists of the mill. The photo isn't the best, but the soup was amazing--buttery rich, with sweet pumpkin flavors and an odd haunting hint of Parmesan cheese (maybe it was my taste memory filling in the blanks?). Yum.

2 comments:

  1. Try it! Even if you use canned cannellini, it will still be a very satisfying dish.

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