Crema di Zucca (Creamy Pumpkin Soup)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 1 chopped onion in 1 tbsp olive oil until translucent, add 600 g diced Hokkaido squash and 1 carrot and fry for 5 minutes.

   5:00
2. 2

   Deglaze with 700 ml vegetable stock, add 1 tsp rosemary and cook for 18 minutes until soft.

   18:00
3. 3

   Blend the soup until smooth and season with salt.

4. 4

   Serve sprinkled with 20 g Parmesan and drizzled with a little olive oil.