Duke of Buonvicino original recipe in
new Mediterranean diet Style
This is the original Duke’s recipe of pumpkins Soup which reflects the perfect Mediterranean diet Style.
Because The Duke cooked the pumpkins with milk and sugar,I suggest to use yogurt wich sounds Mediterranean diet well.
Therefore Zucchini, carrots and potatoes bring a sweeet taste to the recipe below, under the respect of the original one.
Pumpkin Soup Recipe
Pumpkins soup
Autore: Michele Sacco
Informazioni Nutrizionali
- Numero Porzioni: 4
- Quantità Porzione: 1
- Calorie: 287
- Grassi: 11.8 g
- Grassi Saturi: 2.3 g
- Grassi Insaturi: 7.8 g
- Grassi Trans: 1.7 g
- Carboidrati: 41 g
- Zuccheri: 10.4 g
- Sale: 491.2 mg
- Fibbre: 7.8 g
- Proteine: 7.8 g
- Colesterolo: 3.9 mg
Tipo di Ricetta: Main
Cucina: Italian
Tempi di Preparazione:
Tempi di Cottura:
Tempo Totale:
Pumpkin soup with zucchini and extra virgin olive oil
Ingredienti
- 1 pound of pumpkin (450 g)
- 1 pound of potatoes (450 g)
- ½ pound of zucchini (225 g)
- ½ pound of onions (225 g)
- ½ pound of carrots (225 g)
- ¼ pound of celery (110 g)
- 1 cup of milk cream or yogurt (250 g)
- 2 cups of water (500 ml)
- 1 pinch of salt, pepper, parsley, rosemary, thyme and fennel seeds.
- ½ pound of tarallini or toasted bread.
- 3 spoon of extra virgin olive oil DOP
Istruzioni
- Heat extra virgin olive oil (EVO) in a large pot and add: carrots; onions; celery and, last but no least, 1 garlic (if you like it) finely chopped. Let fry until translucent, than add a cup of fresh water.
- Add chopped pumpkin, potatoes and zucchini, then stir.
- Add 2 cups of water and let cook until pumpkin cubes are tender (about 15 minutes). If the soup dries add one or two cups of water.
- Add cream or yogurt and a generous pinch of ..... rosemary and thyme or fennel seeds, if you like them.
- Puree soup (blender or immersion blender).
- Add Salt and pepper and taste
- Add a generous pintch of chopped parsley (Simon & Garfunkel would be happy).
- Pour the soup into a bowl and sprinkle it with about 1 teaspoon of EVO .
- Serve as entrée or main dish with rustic bread or tarallini and white wine.
