Main course, Pasta
Pumpkin and chestnut soup with bacon and Pumpkin seed oil.
Ingredients
Instructions
Cut the pumpkin into small pieces and put it on to boil with the potatoes, peeled and cut into pieces. Add a spoonful of vegetable stock or salt to the water.
When the vegetables are cooked, drain them, retaining the cooking stock. Place the pumpkin flesh and potatoes in a deep saucepan and add a glass of stock. Start blending with a stab mixer and dribble in a spoonful of Zucchi organic extra virgin olive oil and half a teaspoon of Zucchi pumpkin seed oil. Blend all the ingredients to a creamy consistency, adding stock as required. Add salt and pepper to taste.
Then add a few sprigs of rosemary and the vacuum-packed pre-cooked chestnuts, crumbled into pieces (set a few whole ones aside for garnish).
Fry the smoked pancetta or bacon briskly in a non-stick frying-pan.
Serve the pumpkin soup with a few chestnuts, the crispy bacon and a few sprigs of rosemary. Add pepper to taste and complete with a dribble of Zucchi pumpkin seed oil.
When the vegetables are cooked, drain them, retaining the cooking stock. Place the pumpkin flesh and potatoes in a deep saucepan and add a glass of stock. Start blending with a stab mixer and dribble in a spoonful of Zucchi organic extra virgin olive oil and half a teaspoon of Zucchi pumpkin seed oil. Blend all the ingredients to a creamy consistency, adding stock as required. Add salt and pepper to taste.
Then add a few sprigs of rosemary and the vacuum-packed pre-cooked chestnuts, crumbled into pieces (set a few whole ones aside for garnish).
Fry the smoked pancetta or bacon briskly in a non-stick frying-pan.
Serve the pumpkin soup with a few chestnuts, the crispy bacon and a few sprigs of rosemary. Add pepper to taste and complete with a dribble of Zucchi pumpkin seed oil.
