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Pumpkin and Tomato Cream with Croutons and Bacon
This pumpkin cream with croutons appeal to the senses. Discover this delight.
Ingredients
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1 Celery
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400g Pumpkin
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2 Potatoes
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1 Onion
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75g Bacon
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Olive oil
Preparation Method
- In a pan, add the pumpkin, celery, potatoes, and onion cut into quarters. Fry everything quickly with a tablespoon of olive oil, add 3 glasses of water, and finish cooking the potatoes. Remove and reserve the cooking water.
- Add the Lampomodoro Passata to the cooked vegetables and continue cooking for at least 20 minutes, adding the cooking water as needed.
- Beat in a blender, adding 4 tablespoons of olive oil little by little.
- In a pan, fry the bacon. Serve the pumpkin cream in a deep dish, and add the bacon and croutons.
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