Pumpkin soup with clams
- 750 gr. pumpkin, peeled
- 16 or 20 clams, depending on size
- 1 medium potato
- 1 onion
- 1 clove garlic
- 200 ml. vegetable broth
- 100 ml. white wine, preferably fruity
- 100 ml. whole milk
- 1 / 2 teaspoon curry
- 1 tablespoon chopped parsley
- Olive oil
- Salt and white pepper
Heat olive oil in a large pan and cook onion over medium heat. When it starts to be transparent, add garlic and cook for 10 minutes more.
Meanwhile, heat a little oil in a sauce-pan. Add the clams, white wine and parsley, and cover. In two or three minutes, when open, remove from heat. Discard those that have not been opened because they were dead, and keep covered.
Add squash to onion cut into large dice, peeled and chopped potatoes and curry, and saute. Add the liquid from the clams and the amount of vegetable broth to just cover the pumpkin (slightly less if done in the pressure cooker). Cook until squash and potatoes are tender (20-25 minutes, 10 in pressure cooker).
Chop and add a little milk until you have the right texture, neither too liquid nor too thick.
With a dull knife, take off the clams from their shells, keeping within them (they will look good and be easy to eat with a spoon at the same time).
Serve the cream hot with clams on top and a drizzle of olive oil.