Vellutata di zucca con Salsa Reale e Tarallini sbriciolati

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Creamy, colorful and authentically autumnal. Today, we present you a velvety
pumpkin soup with an unmistakable taste and aroma as a final touch.

DIFFICULTY: Easy
PREPARATION: 20 min
COOKING: 20 min
SERVINGS: 2

Introduction

Creamy, colorful and authentically autumnal. Today, we present you a velvety pumpkin soup with a an unmistakable aroma as a final touch.

Ingredients

  • ½ red onion
  • 4 leaves of fresh sage
  • 300g of pumpkin cubes
  • 1 potato
  • 2 carrots
  • 350ml of vegetal broth
  • 1 small spoon of Salsa Reale Sassone
  • 4/5 Sassone’s Truffle Tarallis
  • Extra Virgin Olive Oil
  • Salt and pepper

Procedure

Heat 2 spoons of extra virgin olive oil with sage and chopped onions.

Once the onion is golden, add the carrots, the potato, the pumpkin cubes and the vegetal broth. Stir and cook over low heat for about 20 minutes.

Finally, blend with an immersion blender and place everything on a plate. Use a sac à poche or a pastry bag to arrange the Salsa Reale and the crumbled tarallis that will to give crispiness to your velvety soup.

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    Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!