Pumpkin Cream

August 31, 2011 by Daniele Buzzurro

Pumpkin Cream– pumpkin pulp: 400 gr.
– potatoes: 200 gr.
– carrots: 2
– leek: 1
– bread: 4 slices
– extra virgin olive oil
– turmeric: 1 tablespoon
– grated nutmeg: 1 teaspoon
– hot chili pepper: 1
– salt

 

Peel the potatoes and clean the pumpkin. Dice squash, potatoes, carrots and leek. Cook all ingredients with half a liter of water – previously brought to the boil – for about 30 minutes.
Whisk the mixture and put back on the heat, add olive oil and spices and simmer for 15 minutes. Cut bread slices into small squared pieces and toast in a hot oven. Serve the warm velvety, accompanied by croutons and a drizzle of olive oil.

 

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