Pumpkin Soup with Parmesan Crostini
A rich, silky smooth pumpkin soup made quickly in a pressure cooker with aromatic vegetables and rosemary. It is served with decadent sage-infused Parmesan crostini and crispy sage leaves for added texture and deep flavor.
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🍳 Cooking Flow
Sauté celery, onion, carrots, garlic, and rosemary in olive oil in a pressure cooker pot. → Add chopped pumpkin and chicken stock, lock the lid, and pressure cook for about 6 minutes. → Fry sage leaves in olive oil until crisp, then use the oil to coat ciabatta slices, crust them with grated Parmesan, and toast until golden. → Blend the cooked soup until smooth with an immersion blender and adjust seasoning to taste. → Ladle the soup over the Parmesan crostini and top with crispy sage and extra virgin olive oil.
Cooking Steps
Brief Cooking Order
Sauté celery, onion, carrots, garlic, and rosemary in olive oil in a pressure cooker pot. → Add chopped pumpkin and chicken stock, lock the lid, and pressure cook for about 6 minutes. → Fry sage leaves in olive oil until crisp, then use the oil to coat ciabatta slices, crust them with grated Parmesan, and toast until golden. → Blend the cooked soup until smooth with an immersion blender and adjust seasoning to taste. → Ladle the soup over the Parmesan crostini and top with crispy sage and extra virgin olive oil.
Introduction
A rich, silky smooth pumpkin soup made quickly in a pressure cooker with aromatic vegetables and rosemary. It is served with decadent sage-infused Parmesan crostini and crispy sage leaves for added texture and deep flavor.
Step 1
Halve and slice the pumpkin into large slabs.
Step 2
Roughly chop the celery, red onions, carrots, and garlic.
Step 3
Heat a splash of olive oil in a pressure cooker pot, then add the chopped onions and celery to sweat off.
Step 4
Add the carrots, garlic, fresh rosemary leaves, and a pinch of salt and black pepper into the pot.
Step 5
Chop the pumpkin slabs into bite-sized chunks and add them into the pot with the base vegetables.
Ingredients List
Important Notes
Any dense, flavorful pumpkin or squash (such as Musquée de Provence, butternut squash, or onion squash) works well for this recipe.
Using a pressure cooker reduces cooking time drastically to around 6 minutes; if using a regular pot, simmer gently for 30 to 40 minutes until tender.
Coating the bread in sage-infused oil helps the finely grated Parmesan adhere evenly and creates a crunchy, savory crust when toasted in a dry pan.
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