Drive away with green broad beans and ricotta
356 recipes
Cream of pumpkin and carrot
ingredients
servings
4
Pumpkin
600 oz
Carrots
300 oz
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Water
to taste
Grated Parmesan cheese
1 spoon
soups from Italy - Puglia
Cream of pumpkin and carrot
Cream of pumpkin and carrot
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
LaVellutata pumpkin and carrots is a soft cream with a simple and genuine taste. #kitchen
preparation
step 1
Clean and cut the pumpkin into pieces.
step 2
Peel the carrots, spuntarle and rinse.
step 3
In a saucepan, combine pumpkin and carrots, then cover flush with water and bring to a boil.
step 4
Cook slowly for 20 minutes or until the vegetables are very soft.
step 5
When the pumpkin and carrots are ready, dip the blender and blend until a smooth consistency.
step 6
If the liquid is excessive, it may want to delete a ladle before blending vice versa, if the soup is too dry, you can make it more liquid by adding the broth.
step 7
Season with salt and pepper,
step 8
To complete the dish, serve cream of pumpkin and carrot with a sprinkling of grated Parmesan cheese and a drizzle of extra virgin.
step 9
Serve hot with toasted croutons.
