Carrot and Pumpkin Soup with Burrata di Bufala Cheese
This carrot and pumpkin soup is a perfect comfort food for cooler days. The natural sweetness of carrots and pumpkin marries wonderfully with the creaminess of buffalo burrata cheese, added at the time of serving for a luxurious touch. A simple yet elegant dish, ideal as a first course or light main course.
PREPARATION
Wash and peel the carrots, cutting them into rounds.
Peel the potato and cut it into cubes.
Slice the onion.
In a large pot, heat extra-virgin olive oil and sauté the onion until transparent.
Add the carrots, squash, and potato. Sauté for a few minutes, stirring often.
Pour in hot vegetable broth and bring to a boil. Reduce heat and simmer for about 25 to 30 minutes, or until vegetables are soft.
When the vegetables are cooked, use an immersion blender to reduce the soup to a smooth, even cream.
Adjust salt and pepper to taste.
Pour the hot soup into soup plates.
Break up the buffalo burrata and lay it gently in the center of each plate.
Garnish with a drizzle of extra virgin olive oil and a few leaves of thyme or fresh parsley.
Serve carrot and pumpkin soup with buffalo burrata immediately, accompanied by toasted bread croutons if desired.
Ingredients for 4 SERVINGS
This carrot and pumpkin soup with buffalo burrata is a refined and comforting dish, perfect for cuddling up during the cold season. The creaminess of the burrata cheese blends with the velvety vegetable soup, creating a contrast of flavors and textures that will win you over
