Feliz año 2015, my dear friends!.
I know, I know that Christmas holidays are long gone, but I'm just now starting slowly to adjust to my daily rituals. Any break in the routine is undoubtedly very positive, indicated, welcomed and eagerly awaited, but then I need some days or even weeks to stick to the rhythm of a normal day...
Today's recipe for the soup has been waiting quite a few weeks for the publication... More than 3 weeks ago winter started and this soup is truly autumn one; but I hope that even though the season changed it won't be a problem to find pumpkin and chestnuts in your local markets or grocery shops. In any case, you can always keep the recipe until the next year, because it's really worth it:).
Ingredients (serves 2):
110 g peeled chestnuts
400 g pumpkin (weight after peeling)
1 leek (only the white part)
600 ml vegetable stock
salt and freshly ground black pepper
piece of chili pepper (optional)
cottage cheese (Spanish requesón or mató)
2 tablespoons of olive oil
Heat the olive oil in a skillet or a frying pan. Add chopped leek and fry for 2-3 minutes. Add diced pumpkin and potato. After 2-3 minutes, pour about 300 ml of vegetable broth. Bring to a boil, add the chestnuts and a little piece of chili pepper (optional). Cook over low heat for about 15-20 minutes or until all ingredients are soft. Pour the soup into a blender and blend until smooth and creamy. Add the rest of the broth to obtain a desired density and bring to a boil. Season with salt and pepper. Serve with some cottage cheese, toasted pumpkin seeds and pieces of toasted chestnuts on the top.