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Pumpkin and ginger velvety with mushrooms and greek yogurt
ingredients
servings
4
Pumpkin
1500 oz
Ginger
1 teaspoon
Vegetable broth
1 fl oz
Onions
1 unit
Porcini mushrooms
400 oz
Greek white yogurt
50 oz
Extra virgin olive oil
to taste
Butter
1 knob
Iodized salt
to taste
soups from Italy
Pumpkin and ginger velvety with mushrooms and greek yogurt
Pumpkin and ginger velvety with mushrooms and greek yogurt
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty variation of the classic pumpkin velvety.
preparation
step 1
In a pan melt a knob of butter with a tablespoon of olive oil, cut the onion into small cubes and brown it with grated ginger.
step 2
When the onion is translucent and slightly brown add the pumpkin, emptied of the seeds and cut into cubes (to speed up cooking) and let it cook for a few minutes, stirring occasionally.
step 3
In the meantime bring the broth to a boil in a saucepan and then pour it into the pan until just a finger above the pumpkin.
step 4
Season with salt, stir and simmer for about twenty minutes or until the pumpkin is tender.
step 5
At this point turn off the heat and let it rest for a few minutes and then reduce everything in cream with an immersion blender.
step 6
In a separate pan add a little oil (even garlic if you want) and cook the porcini mushrooms.
step 7
Serve laying on top of the pumpkin cream, a spoonful of Greek yogurt and mushrooms.
