A velvety autumn pumpkin soup, enriched by the elegant savoriness of 24-month Parmigiano Reggiano di Vacca Bianca Modenese. Served with crunchy mixed seeds, flakes of Parmigiano and fresh basil for a gourmet touch that transforms a simple cream into a real restaurant dish.
Chop the onion and sauté it in extra virgin olive oil in a large saucepan.
Add the cubed pumpkin and potatoes, mix and let it flavor for 2 minutes.
Cover with hot vegetable broth, add salt and cook over medium heat for about 25 minutes, until the vegetables are tender.
Blend everything with an immersion blender until you obtain a smooth cream.
Add the grated Parmigiano Reggiano di Vacca Bianca Modenese and mix well.
Adjust salt and pepper, serve hot in bowls.
Complete each portion with mixed seeds (pumpkin, sunflower, black sesame), flakes of Parmigiano and fresh basil leaves.
In the refrigerator, well sealed, for a maximum of 2 days. Gently reheat adding a little water or broth if needed.
Italy, 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 |
