Everyone really liked this pumpkin and chicory (catalonia type) cream soup, the spices gave the dish an extra boost, ginger in the cream, cinnamon and paprika on the pumpkin cubes cooked in the oven. The goat cheese melted inside added a note of sweet softness.
Serving size 4:
1 kg of cleaned pumpkin without peel
a handful of stems and leaves of chicory catalonia
2 sage leavesa
1 sprig of rosemary
paprika and cinnamon to taste
2 cm of ginger root
to complete the dish:
spreadable goat cheese
Cut the pumpkin into pieces, a part of these cut into cubes to put in the oven for garnish. Put the pumpkin, the washed and cut chicory catalonia, the potatoes, the ginger, the onion, the herbs in a saucepan. Fill with water, add extra virgin olive oil and bring to a boil.
Meanwhile, prepare the pumpkin in the oven. Arrange the cubes on a baking sheet with parchment paper, sprinkle with rosemary, oregano, paprika (adjust according to your tastes) and a pinch of cinnamon, salt.
Sprinkle with breadcrumbs and pass over a drizzle of oil. Bake in a preheated oven at 180 ° (for about 20 minutes. It depends on the oven, the pumpkin must be crunchy on the surface and soft inside. If necessary, put the oven on grill function for the last few minutes.
Cook the soup for about 30 minutes or until the vegetables are soft and the liquid is restricted. Remove the sprig of rosemary, season with salt and then blend with an immersion blender. I recommend letting it cool unless you need to serve it immediately.
Serve by pouring the cream onto the plates, add a quenelle of cheese and mix with a wooden stick to make the spiral or drawings come. You can also leave the whole quenelle, it is very beautiful even so. Finish with a few cubes of spicy pumpkin and mixed seeds. A drizzle of raw oil and the pumpkin soup is ready!