An autumn pumpkin velouté, enriched by the elegant savoriness of Parmigiano Reggiano from Vacca Bianca Modenese aged 24 months. Served with crunchy mixed seeds, Parmigiano flakes, and fresh basil for a gourmet touch that transforms a simple cream into a true restaurant dish.
Cut the onion and let it soften in extra virgin olive oil in a large saucepan.
Add the pumpkin and diced potatoes, stir and let them absorb the flavors for 2 minutes.
Cover with hot vegetable broth, salt, and cook over medium heat for about 25 minutes until the vegetables are tender.
Blend everything with an immersion blender until a smooth cream is obtained.
Add the grated Parmigiano Reggiano from Vacca Bianca Modenese and mix well.
Adjust salt and pepper, serve hot in bowls.
Complete each serving with mixed seeds (pumpkin, sunflower, black sesame), Parmigiano flakes, and fresh basil leaves.
Store in the refrigerator, well covered, for up to 2 days. Reheat gently adding a little water or broth if needed.
Italia, Emilia Romagna
| Energy (kcal) | 49.32 |
| Carbohydrates (g) | 3.65 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 2.29 |
| of which Saturates (g) | 0.89 |
| Protein (g) | 2.81 |
| Fiber (g) | 1.9 |
| Sale (g) | 0.23 |
