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Pumpkin soup with Frascheri robiola cheese

on 24 November 2016

For 4 persons:

  • 1 Mantua pumpkin,
  • 150 g of Frascheri robiola cheese,
  • 20 g of Frascheri butter,
  • 1 shallot,
  • 1 spoon of mixed herbs (thyme and basil),
  • 4 slices of bread,
  • 1 litre of vegetable broth,
  • Extra virgin olive oil,
  • salt,
  • pepper.

Preparation: 10 min. – Cooking time: 25 min.
Heat up the butter in a pot, brown the finely chopped shallot. Wash the pumpkin, cut it into dices and add it to the shallot together with salt, pepper and broth. Put the lid on and cook for about 20 minutes.
Remove the pot from the heat and mix the content in a blender until you get a nice and smooth cream. Mix the cheese with the minced herbs, add salt and pepper. Use two spoons to shape 8 small “eggs” of the cheese. If you want to add a little bit of crunchiness crumble some bread and fry it in a pan with a little bit of oil.
Pour the hot cream in 4 soup plates, add the cheese on top and finish off with a few bread crumbles and a drizzle of olive oil.

Fiorenzo FrascheriPumpkin soup with Frascheri robiola cheese