Preparation
Cut the pumpkin shell and keep it aside. Then remove the
seeds with a spoon, remove the pulp and place in a pan with
Extra Virgin olive oil, cloves of crushed garlic and grated
ginger.
Season with spices and cook over medium heat for 20 minutes,
stirring often.
When almost cooked, add salt, pepper and fresh cream.
Let cook for 5 minutes and then pour the soup into the pumpkin
that was emptied earlier; serve hot.
A little extra
An Extra Virgin olive oil with balanced taste goes well with
this tasty recipe, therefore try it with the Monini's Originale.
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