Pumpkin and Pink Pepper Soup

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My dear friend Ocsana gave me a beautiful, organic pumpkin so I decided to make a tasty and elegant “vellutata”.

It’s delicious and very low calories.

Ingredients for 4 portions:

– 600 gr pumpkin
– 250 gr potatoes
– fresh thyme, marjoram and basil bouquet
– 1 large onion
– 30 gr pecorino crust
– 1/2 litre vegetable stock
– evo oil ar

Peel the potatoes and the pumpkin and cut into squares. Chop the onion and put it in a large sauce pan with some evo oil on a medium heat. Add the pumpkin and the potatoes. Stir for a few minutes.

Now add the vegetable stock and the herb bouquet. Cut the Pecorino crust into large pieces and add them to the pan.

Boil until the vegetable are soft, about 40 minutes.

Remove the bouquet and the Pecorino crusts and blend with a hand blender.

Serve and decorate with a few crushed pink pepper grains.


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