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Today I present to you the recipe for my pumpkin cream soup, very easy and very quick, but so tasty that Benedetta Rossi would be envious! With this recipe you can no longer go wrong and you will convince even the little ones to eat healthy vegetables. Recipe for 4 people: 600 g of pumpkin 150 g of potatoes 1 lemon (juice and zest) 1 teaspoon of turmeric (even 2 if you like the flavor of this spice) Extra virgin olive oil to taste Water (about 500 ml) 1 tablespoon of mixed oil seeds Method Clean the pumpkin and cut it into cubes. Place it in a pan together with the potatoes and cover with water (not completely, but for 3/4 of the height of the vegetables). Salt. Stew for about 20 minutes on medium heat. Add the turmeric. When the vegetables are soft, blend with an immersion blender, first add extra virgin olive oil, lemon zest and juice. Complete with oil seeds. Ace Pumpkin Cream Soup can be frozen once cold.