Creamy roasted pumpkin and potato soup with chickpea crackers

This autumn recipe, created for us by Azzurra, combines simplicity and taste: a creamy pumpkin and potato soup served with homemade crackers. The dish stands out for its ease of preparation and the strategic use of our rosemary-infused extra virgin olive oil.

This recipe is perfect for those seeking a quick yet flavorful meal. The soup can be prepared in under an hour, while the crackers can be made in advance and stored for several days.

The rosemary-infused oil plays a key role, adding depth and complexity to the dish without the need for additional ingredients. In the soup, it enhances the natural sweetness of the pumpkin and potatoes. In the crackers, it imparts a lingering aroma that perfectly complements the soup.

Using flavored oil allows you to:

1. Reduce preparation time, eliminating the need to add fresh herbs.
2. Ensure consistent and well-balanced flavor.
3. Add a touch of sophistication to a simple dish.

Try this recipe to discover how a quality ingredient can transform a homemade dish into something special, without complications.

INGREDIENTS (for 3 people)

• Half a Delica pumpkin
• 1 large potato
• Half an onion
• 50 ml fresh cream
• Vegetable broth to taste
• Rosemary-infused extra virgin olive oil
• Salt, pepper, dried rosemary
• To serve: toasted mixed seeds, cream cheese

For the crackers

• 150g rice flour
• 100g chickpea flour
• 30 ml rosemary-infused extra virgin olive oil
• 100 ml water
• Chopped rosemary
• 1 tablespoon flax or pumpkin seeds
• Salt, pepper

PREPARATION:

1. For the crackers: Mix the flours, season with salt and pepper, add the rosemary and seeds.
2. Add the oil and water and knead until a firm dough is obtained.
3. Roll out the dough very thinly (a couple of mm) on a sheet of parchment paper and cut out fairly regular rectangles with a pastry wheel or knife.
4. Bake at 200 degrees until the crackers are golden and crispy, for about 15 minutes.
5. For the soup: Dice the pumpkin, potato, and onion, season the vegetables with oil, salt, pepper, and rosemary, and bake at 200 degrees fan-assisted for about 30 minutes, until the vegetables are well cooked.
6. Blend the cooked vegetables with the cream and enough vegetable broth until a smooth consistency is achieved.
7. Serve the soup with cream cheese, mixed seeds, and crackers.