Cream of Pumpkin Soup with Radicchio

For the cream of pumpkin soup with radicchio, peel the pumpkin, discard the seeds and fibers, chop the flesh into small cubes.

Peel the shallots, dice finely, sauté in oil, add the pumpkin cubes, pour in the soup, season with paprika, salt, pepper, bay leaf and lemon zest. Cook for about 25 minutes, remove the bay leaf after the cooking time.

Puree the soup with a hand blender, stir in the crème fraîche, heat again briefly and season to taste.

Clean the radicchio, rinse, chop into very fine strips and sprinkle into the soup.

Serve the pumpkin soup with radicchio hot.

Preparation Tip:

Use untreated organic lemon from organic cultivation for pumpkin cream soup with radicchio!

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