An autumn pumpkin velouté, enriched by the elegant savoriness of 24-month Parmigiano Reggiano from Modenese White Cow. Served with crunchy mixed seeds, Parmigiano flakes, and fresh basil for a gourmet touch that transforms a simple cream into a true restaurant dish.
Chop the onion and let it soften in extra virgin olive oil in a large saucepan.
Add the diced pumpkin and potatoes, stir and let them flavor for 2 minutes.
Cover with hot vegetable broth, salt, and cook over medium heat for about 25 minutes, until the vegetables are tender.
Blend everything with an immersion blender until you get a smooth cream.
Add the grated 24-month Parmigiano Reggiano from Modenese White Cow and mix well.
Adjust salt and pepper, serve hot in bowls.
Complete each portion with mixed seeds (pumpkin, sunflower, black sesame), Parmigiano flakes, and fresh basil leaves.
In the refrigerator, well sealed, for up to 2 days. Gently reheat, adding a little water or broth if needed.
Italia, Emilia Romagna
| Energy (kcal) | 49.32 |
| Carbohydrates (g) | 3.65 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 2.29 |
| of which Saturates (g) | 0.89 |
| Protein (g) | 2.81 |
| Fiber (g) | 1.9 |
| Sale (g) | 0.23 |
