INGREDIENTS:
1 pumpkin
2 carrots
1 large potato
Olive oil
Nutmeg
Pumpkin seeds
Salt
PREPARATION:
The preparation is as simple as any other cream. Wash and peel all the vegetables, cut them into cubes and put them to cook for about 25-30 minutes.
We let temper a bit (especially if like me do you use blender cup) and grind well, it is a fine texture. Floor drain most of the cooking water before beating, but if I see reserving the cream is too thick to correct.
Once we have the consistency that we like, add salt to taste and a dash of olive oil (extra virgin if possible). I to give a touch of flavor, I added a pinch of nutmeg (but be careful because if we spent a little can give a taste too strong).
When present, we can add some pumpkin seeds like I did or opt for classic crouton and voila!
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