The secret to a good soup is time on the stove. By cooking slowly over low heat, the ingredients have time to release their flavor, resulting in a delicious dish.

Tramontina’s triple-bottom sauce pans are ideal for preparing soup, because they distribute heat evenly, offering faster cooking over low heat. They can also be used on gas, electric, vitroceramic or induction cooktops.

Recipe: creamy pumpkin soup recipe

Cooking time: 40 min

Yields four servings

Difficulty: easy

Ingredients

1 kg kabocha, peeled and chopped

3 peeled carrots

2 cloves of garlic 

1 small onion, cut into quarters

1 bouquet garni (one sprig of fresh thyme, three stalks of parsley, one rosemary sprig and one bay leaf, tied with kitchen twine)

salt and black pepper to taste

1 liter of water

Preparation method

In a sauce pan, place the chopped carrots and pumpkin, the onion, garlic and the bouquet garni. Sauté well.

Cover with water and let it cook until all the ingredients are soft.

Remove the bouquet garni and process everything with the aid of an immersion blender.

Season with salt and pepper to taste.

Serve in a bowl or soup plate, accompanied by toasted bread.

Shall we cook?