Pumpkin soup


Hello hello beauties, how are you?

Today I desired to eat pumpkin. I love pumpkin, it is one of my favorites in autumn. Pumpkin can be cooked in many variations. And can be used also as decoration very well. I decided for pumpkin soup, easy and fast. Tastes good and is also very healthy!

ingredients:
– 1  kg pumpkin
– 200  potatoes
– 1 l vegetable broth
– 80 g white onions
– 1 pinch of black pepper
– 1 pinch of salt
– 60 g extra virgin olive oil
– 1 pinch of cinnamon
– 1 pinch of nutmeg

preparation:
To prepare the pumpkin soup start preparing the vegetable broth. Then clean the pumpkin. Cut into slices and remove the peel and the seeds; at this point you will have to obtain 600 g of flesh, then cut into cubes.

 Peel the potatoes  and cut these into small cubes. Peel the onion, chop finely and then transfer it in a pan with the oil and let it fry on low heat.

Once the onion has changed color, add the pumpkin and potatoes. Also add a portion of the vegetable broth to cover the vegetables, the rest will be added later.

Spice up with salt and pepper. Cook over low heat for 25-30 minutes, adding more vegetable broth from time to time. Once the vegetables are cooked, remove from the heat and blend it all with a mixer, until you get a smooth and homogeneous cream. Then add cinnamon, nutmeg and mix together. Your pumpkin soup is now ready!

The pumpkin soup can be accompanied by croutons.

 Keep the pumpkin cream in the refrigerator for 2 days maximum. Alternatively it can be frozen!


Buon appetito!

xoxo

 

Recipe: Tiramisu

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Ingredients:

  • 3 eggs
  • 300 g mascarpone
  • 250 ml cream
  • 100 g sugar
  • 450 ml coffee/ 6 cups
  • 400g spoon biscuits
  • cocoa powder

Difficulty: Easy
Preparation time: 35 minutes plus 3 hours of cooling

Method:

Make coffee. Add 6 teaspoon of sugar and let cool down.

Separate egg whites from yolks and mount well the yolk with sugar.

Add mascarpone and cream to the whipped egg, mixing from bottom to top so as not to remove the compound. Make sure to use eggs and mascarpone at room temperature.

Beat egg whites until stiff and add to the mascarpone cream. Just always prepared by mixing gently.

Arrived at this point smear the bottom of a rectangular baking dish with mascarpone cream, put the spoon biscuits next to each other forming a layer. Cover the spoon biscuits with cream, then again a layer of spoon biscuits and still cover with the cream.

Sprinkle abundant cocoa powder over the entire surface of the Tiramisu.

Put the cake in the refrigerator for about three hours before serving.

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Have fun preparing! 🙂

xoxo