INGREDIENTS
- – Pumpkin 1 unit.
- – Vegetable broth 750 cc.
- – Garlic 1 clove.
- – Onion 1 unit.
- – Milk cream 100 cc.
- Gremolata:
- – Arugula 1 tied.
- – Olive oil 5 tbsp.
- – Grated cheese 3 tbsp.
- – Hazelnuts 1 handful.
- – Cream cheese 2 tbsp.
- – Salt and pepper.
- – Black sugar.
- – Broth with rooster carcass.
Spectacular ZAPALLO SOUP with gremolata ultimate for chilly days
PROCEDURE:
1. Reduce the pumpkin in half or into quarters and take away the seeds. Put the items with shell on a roasting pan. Add a contact of salt, black pepper and sugar and a splash of olive oil.
2. Bake it at 180/200 ºc (reasonable to sturdy) till the pulp is tender.
3. In the meantime, make the pesto that can accompany the soup by processing arugula, grated cheese, some hazelnuts and simply sufficient olive oil to make it very thick and never liquid.
4. When you have got processed all the things, season it with salt and pepper, combine within the cream cheese and reserve it at room temperature till you serve the soup (for those who make it prematurely, take it out of the fridge not less than an hour earlier than).
5. In a saucepan, sauté the onion with a contact of oil till it’s clear, add the chopped garlic and add the pumpkin pulp and 750 cc of broth.
6. Course of or mix all the things till you receive a really easy texture (if essential, add some extra broth). Add the heavy cream and boil all the things over low warmth for five minutes. Season to style.
7. Serve it in a deep plate or bowl, crowning it with a superb spoonful of gremolata and a few toasted hazelnuts.
