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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

Preparation Method

  1. 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.
  2. Add the Lampomodoro Passata to the cooked vegetables and continue cooking for at least 20 minutes, adding the cooking water as needed.
  3. Beat in a blender, adding 4 tablespoons of olive oil little by little.
  4. In a pan, fry the bacon. Serve the pumpkin cream in a deep dish, and add the bacon and croutons.
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