Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 60 minuti |
Ingredients
| 800 mL | vegetable broth |
| 100 mL | cooking cream Sterilgarda |
| 40 mL | oil |
| 130 g | leeks |
| 1 Kg | pumpkin |
| q.b. | nutmeg |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Clean the leeks and cut them into thin slices.
- Heat the oil in a large saucepan, then add the leek and fry for a few minutes.
- Clean the pumpkin and cut it into cubes; add it to the saucepan and let it flavour for a few minutes.
- Add the hot vegetable broth so that the vegetables are covered and cook, stirring often. After about 25-30 minutes, season with a pinch of nutmeg and season with salt and pepper.
- Add the Sterilgarda cooking cream, keeping a little aside for the garnish, and blend thoroughly with the immersion blender.
- To make everything velvety, sieve the pumpkin cream by passing it through a fine mesh sieve.
- Distribute on plates and garnish with the remaining cream.
Put the oil in a pan and add the spinach, salt and pepper; let it cook until it is wilted. Place the spinach on a cutting board and chop coarsely with ...
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