Need a bit of comfort when outside is grey and rainy? Try this pumpkin soup. Its texture is silky – although no dairy product is in it – but of course some raw extra virgin olive oil is added to the recipe to enhance the taste of this delicacy.
For 4 servings
650 grams of pumpkin, peeled, deseeded and chopped into chunks
500 milliliters of vegetable stock
1 onion, finely chopped
Extra virgin olive oil
125 grams of mushrooms, sliced
1 garlic clove
Parsley, finely chopped
Extra virgin olive oil
Combine in a pan pumpkin, onion and vegetable stock. Bring to boil and let simmer for about 20 minutes, covered, until pumpkin is tender.
Mix with a blender until obtaining a perfectly smooth cream.
Serve hot, decorated with few drops of extra virgin olive oil and mushrooms prepared as follows:
In a pan, heat at medium temperature 3 tablespoons of extra virgin olive oil. Add the sliced mushrooms and salt at your taste, and stir regularly until cooked – you will need few minutes. Add parsley.
We know that we love olive oil for its taste and for its benefits. Frying vegetables with olive oil has recently been demonstrated to be a healthy cooking method – even healthier than boiling!
So why not thinking of a special, autumn treat? Pumpkin croquettes are savory, melting in your mouth…crispy on the outside! Frying them with olive oil will add a special taste to your preparation…and you will be free to enjoy!
Makes 15 to 20 croquettes, depending on the size
250 grams pumpkin, peeled and chopped
1 onion, chopped
1 chili pepper
1 cup vegetable broth
100 grams flour
50 grams parmesan cheese + additional 75 grams, finely grated
75 almond powder
Extra virgin olive oil to fry
In a pan, cook at mild temperature pumpkin, onion, chili pepper, salt and broth, until broth is totally absorbed and you obtain a dense puree.
Mix the pumpkin mixture with flour, 50 grams of parmesan cheese and mix well.
You will obtain a soft and sticky mixture.
Beat 2 eggs.
Mix almond powder and 75 grams parmesan cheese.
With the help of a spoon, take a small quantity of the mixture (like a walnut) and roll it first in the beaten eggs and then in the mix of almond powder and parmesan cheese.
Pour extra virgin olive oil into a deep pot, fill it half full. Remember that the pot walls should rise enough to avoid oil spillovers. Heat the oil – check that it has reached the boiling temperature by putting a small piece of mixture in the oil: small bubbles should appear. When you see the bubbles, put few croquettes at the time. Turn once or twice until they get golden brown.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.