Pumpkins still invade market stalls and this time I've prepared just a pumpkin cream!
In a pan with a little oil fry a white onion, then add 650gr of pumpkin flesh, cut into pieces, two medium potatoes, salt and pepper. Sauté for a few minutes stirring to flavor the vegetables. Add water to cover and cook for one hour or until pumpkin and potatoes begin to unravel. Remove from heat, add a glass of milk and go with the immersion blender. Season with salt and serve with toasted bread. It will be the bright color, the texture will be, my children ne vanno matti! Le dosi si intendono per 3-4 porzioni non troppo abbondanti.
In a pan with a tbspoon of extravirgin olive oil let brown a chopped onion then add 650gr of pumpkin and two medium potatoes, all cut in pieces, salt and pepper. Let cook for a while then add water to cover the vegetables and cook for about an hour (pumpkin and potatoes must be soft). Remove from the heat, add in a glass of milk and blend until you get a smooth cream. Season with a little olive oil and serve with toasted bread. I don't know if it's for the bright colour or the creamy of the soup, but my kids love it! These doses are for 3-4 portions.
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