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Soups

Pumpkin cream, pistachios and crunchy Parmesan with Gallo’s First Crop olive oil

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Recipe
Category
Soups
Setup time
Medium
Difficulty
Medium
Cost
Low
To enjoy
With family
Nº of people

Ingredients

    75ml of Gallo First Crop 2019-2020

  • 250g of pumpkin
  • 125g of potatoes
  • 100g of leeks
  • 75g of onion
  • 50g of peeled pistachios
  • 125g of grated Parmesan cheese
  • To taste: coarse salt
  • To taste: ground pepper

Products used

Method of preparation

1

In a pan with olive oil, add the potatoes, the onion, the leek and the pumpkin and let them cook in low heat and covered. Reserve just a bit of pumpkin for the next step.

2

Cut the bit of pumpkin in small cubes to guarnish the soup and reserve.

3

On a tracing paper sheet, place the grated cheese, in the shape of medallions, and cook in the oven at 150ºC until the cheese is melted and browned.

4

Add water to the pan when all vegetables have soften. Then, blend them with a hand blender.

5

Sauté the pumpkin cubes in olive oil.

6

Serve the soup with the solid garnishes: peeled pistachio, pumpkin cubes and cheese crunchies.

7

Finally, drizzle the soup with Gallo First Crop 2019-2020.

Chef tip

Before cooking it in the oven, you can add any aromatic herb, for instance oregano, to the cheese.