Drive away with green broad beans and ricotta
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Pumpkin cream soup with coconut milk with spinach and ricotta gnocchi
ingredients
servings
2
Pumpkin
400 oz
Vegetable broth
200 fl oz
Coconut milk
200 fl oz
Extra virgin olive oil
2 spoons
Salt
to taste
Pepper
to taste
Turmeric
to taste
Ricotta cheese
100 oz
Spinach
250 oz
Eggs
1 unit
single courses from Italy
Pumpkin cream soup with coconut milk with spinach and ricotta gnocchi
Pumpkin cream soup with coconut milk with spinach and ricotta gnocchi
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique vegetarian dish to warm the coldest evenings that combines the creaminess of the pumpkin with the taste of spinach.
preparation
step 1
Cut and peel the pumpkin, wash and cut into small pieces. Cook it steamed for about 5-7 minutes until it is softened.
step 2
Meanwhile prepare the spinach frittatina: wash the spinach in plenty of water, pass it in the pan with two tablespoons of water.
step 3
Cook until they have dried completely. Let it cool and chop coarsely with the knife.
step 4
Work the ricotta with the fork, add the egg, add the spinach and salt. Cook in a pan with a tablespoon of oil a few minutes per side.
step 5
Take back the pumpkin, blend it and add it to the liquids (broth and coconut milk or just broth).
step 6
Add salt, pepper and turmeric and put on the stove for a few minutes to blend well.
step 7
At this point you can compose your dish: pour the pumpkin cream and place on top the hot omelette cut into squares, seasoned with a little oil.
