Soup. Sweet and creamy soup. The image of a hot plate of soup brings me back to my childhood, when my mom often cooked the minestrina, which is broth with little pasta and parmesan cheese on top. It was one of my favorite ways to start dinner, as it warmed up my stomach and made me feel less hungry for the second plate. Now that I live in Germany, making soup is like going back to my roots, so feel ready to read a lot of these types of recipes!
There are not special rules to define which are the best ingredients for a soup, I generally try to make combinations based on my personal taste, choosing first a key ingredient.
Today’s key ingredient is pumpkin, a delicious and tasty pumpkin from my hometown, Mantova.
Prepare the soup for the next day, or if you make it in the morning eat it in the evening. Letting your soup “sleep” will allow the ingredients to mix their flavors and give you a tastier result. Keep it in the fridge and consume it within three days. If you are lazy to cook, you can make more soup by doubling the ingredients, then freeze it in plastic containers. You’ll love it!