Pumpkin, potato and cinnamon velvet
Today we do not really want to tempt you. Rather recommend something healthy and delicate. In the velvety pumpkin, potatoes and cannellini you find in fact all the nutrients useful for health and well-being.
700 gr pumpkin already cleaned
250 grams of boiled cannellini
2 tablespoons extra virgin olive oil
boiling water or vegetable broth
Peel the potatoes and cut into cubes, cut into cubes even the pumpkin.
Cook the onion, thinly sliced, in a pot with extra virgin olive oil.
Pour the potatoes and pumpkin. Sauté for a few minutes, season with salt and pepper.
Add the boiling water or vegetable broth needed to cover the vegetables and cook over medium heat.
Occasionally add, if necessary, more boiling water or broth.
Cook until the pumpkin and potatoes are very soft, then add the boiled cannellini and cook together with the vegetables to flavor for a few more minutes.
Blend everything until you get a smooth cream.
Serve the soup with a drizzle of extra virgin olive oil and chopped parsley.
Serve the soup with croutons.
Today’s recipe ends here. Continue to follow us and, if you love the velvety read this recipe too!