giovedì 29 ottobre 2009
Pumpkin Italian Soup
This soup is delightful because it is creamy, I love it.
Prepare the soffrittino with a chopped onion, a clove of minced garlic, rosemary and a pinch of salt. Start by cutting small pieces of half a pumpkin (700 gr.) Taking care to keep the seeds aside for the blue tit who are out in the cold! Do the same with two carrots and add everything to the mixture. Put a lid and cook over a low heat for half an hour. If necessary add a drop of water but not too much. When the carrot and the pumpkin can be mashed under the spoon you can turn off the heat and whisk with a blender. Serve hot garnished with some black sesame seeds.