PUMPKIN SOUP

"VELLUTATA DI ZUCCA"




Ingredients: (for 2 portions)

• 2 big pumpkin slices
• 2 garlic cloves
• rosemary
• hot pepper
• 2 teaspoons of vegetable broth
• 3 tablespoons of flour
• grated pecorino or parmesan cheese
• olive oil

Preparation:

In a soup pan add a thin layer of olive oil with smashed garlic, hot pepper as you like, and some rosemary leaves, brown a few minutes.
Add the pumpkin cutted into little cubes and the flour and stir,
add 2 cups of hot water and a couple of teaspoons ov vegetable broth.
Cook until it gets a creamy consistency.
(You can also put it into a mixer before serving).
Serve with a pinch of grated cheese and crusty rustic bread.