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Recipe: Pumpkin Soup with Truffle Balsamic and EVOO Caviar

EVOO Caviar is that touch that turns any dish upside down. You can use it for tapas, salads, pates, cheeses, vegetable creams... or creams, like this pumpkin one. We have combined EVOO Caviar with La Chinata Truffle Balsamic Cream. A perfect idea for a light lunch or a healthy dinner, we tell you the ingredients:

  • 1 clove garlic.
  • 2 leeks.
  • 550 g peeled and seedless pumpkin.
  • Salt to taste.
  • 500 ml of vegetable broth (can be substituted for water).
  • 1 small potato.
  • 80 g cream (can be replaced by milk or vegetable drink).

Preparation

Lightly fry the leek and once golden, add the broth, the peeled, cut and washed pumpkin as well as the potato. Then add the rest of the ingredients.

Cook for 20 minutes and then blend until smooth.

We present it with a splash of cream, some EVOO Caviar and a bit of Truffle Flavored Balsamic Cream.

presentation tips

You can add a little Sheep Cheese with EVOO to give it a little more texture and flavor.

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