PUMPKIN SOUP with black truffle



Peel the pumpkin and potatoes and cut them into cubes. Chop the onion and garlic and simmer them in melted butter. When the onion softens add the pumpkin and potatoes. Simmer for 5 minutes, stirring, then add enough water to cover the vegetables. When the vegetables soften, strain them or chop them with a stick mixer. Add salt and pepper. If the soup is too thick, add a little more water and cook on low heat for a few more minutes. Towards the end of cooking, add a few drops of olive oil with black truffle to the soup. Pour the cream soup into bowls and add a tablespoon of ricotta cheese and fresh truffles in the middle. Ricotta gives this soup a creamy delicate texture and completes the taste.

Good appetite!