Pear soup and roasted squash with parmesan croutons
The velvety pumpkin and pears is a particular and tasty first course, typical of the American tradition, which I recommend you try if you love special tastes! This cream is traditionally prepared on Thanksgiving, as a light dish before the sumptuous stuffed turkey! Although initially the preparation left me a bit perplexed, the result was really satisfactory!It is also a really light dish, so it is also good for those who want to keep the line.
Ingredients
2 ripe pears not too big800 g pumpkin pulp2 ripe tomatoes1 blonde onionvegetable brothsaltPepperextra virgin olive oil
Preparation
Peel the pears, remove the core and cut them into small pieces. Cut the pumpkin, tomatoes and peeled onion into cubes. Put everything in a bowl and season with a couple of tablespoons of oil and a pinch of salt. Line a baking sheet with parchment paper and turn the vegetables over it, spreading them well. Bake at 180 C for about 40-45 minutes, until the vegetables are well cooked. Put everything in a large saucepan and blend with the immersion blender. Add a couple of ladles of broth until you get the desired consistency (I like creamy). Season with salt and add a generous sprinkling of pepper. Serve the cream pumpkin and pears hot, accompanied by a little oil and with parmesan croutons. Serve the crostini with the Parmigiano Reggiano pear soup and roasted squash.
NoteLight version: to get a really light dish I recommend using less oil, maybe a teaspoon per person.
The velvety pumpkin and pears is a particular and tasty first course, typical of the American tradition, which I recommend you try if you love special tastes! This cream is traditionally prepared on Thanksgiving, as a light dish before the sumptuous stuffed turkey! Although initially the preparation left me a bit perplexed, the result was really satisfactory!
It is also a really light dish, so it is also good for those who want to keep the line.
Ingredients
2 ripe pears not too big
800 g pumpkin pulp
2 ripe tomatoes
1 blonde onion
vegetable broth
salt
Pepper
extra virgin olive oil
Preparation
Peel the pears, remove the core and cut them into small pieces. Cut the pumpkin, tomatoes and peeled onion into cubes. Put everything in a bowl and season with a couple of tablespoons of oil and a pinch of salt. Line a baking sheet with parchment paper and turn the vegetables over it, spreading them well. Bake at 180 C for about 40-45 minutes, until the vegetables are well cooked. Put everything in a large saucepan and blend with the immersion blender. Add a couple of ladles of broth until you get the desired consistency (I like creamy). Season with salt and add a generous sprinkling of pepper. Serve the cream pumpkin and pears hot, accompanied by a little oil and with parmesan croutons. Serve the crostini with the Parmigiano Reggiano pear soup and roasted squash.
Note
Light version: to get a really light dish I recommend using less oil, maybe a teaspoon per person.
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