An autumn recipe. Pumpkin, with its sunny color, takes away a bit of gray, warms the evenings and goes perfectly with the Olive & Rosemary dressing , which enhances all its flavor.
Clean the pumpkin and cook it in the oven at 180° for about 40 minutes. We used a Delica variety pumpkin. In the meantime, peel the potato and cut it into not too large pieces. Fry the chopped onion in 3 tablespoons of Seasoning Olive & Rosemary , add the pumpkin and potato pieces and brown evenly, stirring with a wooden spoon to prevent them from sticking to the bottom. Add the broth and cook for about 20 minutes. Once the cooking time has elapsed, turn off the heat and immerse the blender in the saucepan to blend the vegetables. Season with salt and pepper and serve. For those who love ginger, you can season the cream soup raw with the excellent Olive & Ginger Dressing for an extra burst of flavor.
Billing information
You are important to us, contact us to get information and receive assistance
Your online payments are protected, we accept these payment methods
Free delivery over €70 Minimum order of €15
