Recipe for pumpkin cream with extra virgin olive oil - Reserva familiar Arquebina Castillo de Canena.
Ingredients
- 1 kg pumpkin
- 2 onions
- 1 l chicken broth or water with a chicken starlux
- 1 branch parsley a small twig
- Salt
- Pepper
- Nutmeg
- 2 Egg yolks
- 30 g butter
- 200 ml liquid cream
- Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
Instructions
- 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.