Light Pumpkin soup November 1st
Are you looking for something special and seasonal that has the color of the most wanted orange pumpkin soup but has a special taste, maybe richer than the original recipe and lighter? Then here you are my special orange fleshed sweet potato and pumpkin recipe for four: Ingredients: 2 big orange fleshed sweet potato 2 big carrots 200 gr butternut pumpkin 1 teaspoon turmeric Salt Fresh parsley Olive oil 2 spoons grated Parmesan cheese Procedure Pre-heat the oven at 180 degrees Peel the potato and the carrots, remove the outside part of the pumpkin and chop everything in small cubes. Toss the cubes into a baking pan, season them with salt and a spoon of olive oil and let them bake for about 20 minutes. Once the cubes have been roasted (make sure they aren’t burned), transfer everything into a pan and add enough water to almost cover the vegetables. Heat the pan and add the spoon of turmeric. Keep stirring until the mixture has absorbed the flavor of the spice and the cubes are soft. Ad
