Recipe for pumpkin cream with extra virgin olive oil - Reserva familiar Arquebina Castillo de Canena.
- 1 kg pumpkin
- 2 onions
- 1 l chicken broth or water with a chicken starlux
- 1 branch parsley a small twig
- 2 Egg yolks
- 30 g butter
- 200 ml liquid cream
- Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
Peel the pumpkin and cut into cubes. Peel and chop the onions. Put the pumpkin, onion, parsley, chicken stock, salt, pepper and nutmeg in a saucepan.
Simmer until vegetables are tender, about 25 minutes.
Pass the soup through the food processor, first with very little liquid and add more broth as needed.
With the machine running, gradually add the egg yolks and the butter in pieces.