Difficulty
Low
Preparation
15 minutes
Cooking time
30 minutes
Doses for
2 persons
Cost
Medium

Ingredients:

  • 1 pumpkin
  • 1 leek
  • 150 g Capriccio Toscano
  • e.v.o. oil
  • salt to taste
  • pepper to taste

Preparation:

Cut the pumpkin into slices, then scrape out the seeds and bake at 180 °C covered with aluminum foil until tender. Let the pumpkin cool sufficiently, then peel away the skin. Cut the leek into 1 cm chunks, then add to a pan with olive oil and a ladle of water stirring occasionally until it starts to soften and turn golden. Add the pumpkin flesh, season with salt and pepper and simmer, stirring occasionally until the pumpkin is cooked through. Remove from heat and use a food processor or masher to blend until smooth, then add some Capriccio Toscano.

Ladle into bowls and top with more Capriccio and a sprinkle of ground black pepper.

What is needed
baking pan
aluminum foil
spoon
pot
food processor or masher