Pumpkin cream soup
- 2 diced onions. We recommend local onion from Figueres (named after this town in the North East of Catalunya), which is mild, sweet and has a soft texture
- 2 diced potatoes
- 2 liters water
- Parsley, chive, salt, pepper to taste
- 2 tablespoon olive oil
- 800 g peeled and diced pumpkin
- 200 g Mascarpone cheese
(Preparation: 30 min; Cook: 20 min)
In a pot cook onion in oil on a low to medium heat until golden brown. Add potatoes, pumpkin, water and season with salt and pepper. Reduce heat to low and cook, covered and stirring occasionally, for 20 minutes or until pumpkin and potatoes are tender.
Blend until smooth. Add salt if needed.
Combine Mascarpone cheese with chopped parsley and chive and mix well. Salt to taste. Serve hot and spoon the Mascarpone mixture on to each plate.
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