Orange soup
Ingredients for 4 people
500 gr. pumpkin flesh
250 gr. cannellini beans
1 radicchio from Treviso
1 onion
500 ml vegetable stock
extra virgin olive oil
salt and pepper
Preparation
Dice the pumpkin flesh.
In a saucepan fry the onion with some olive oil, add the pumpkin and sauté for a few minutes.
Pour in the vegetable stock and simmer over a low heat for about 20 minutes until the pumpkin is tender.
Add the beans and simmer for a further 5 minutes.
In a fry pan heat some olive oil, add sliced radicchio, season with salt and toss for a few minutes (has to stay crispy).
With a mixer blend the pumpkin and beans, divide into 4 portions and garnish with some crispy radicchio and a drizzle of olive oil.
Ingredients for 4 people
500 gr. pumpkin flesh
250 gr. cannellini beans
1 radicchio from Treviso
1 onion
500 ml vegetable stock
extra virgin olive oil
salt and pepper
Preparation
Dice the pumpkin flesh.
In a saucepan fry the onion with some olive oil, add the pumpkin and sauté for a few minutes.
Pour in the vegetable stock and simmer over a low heat for about 20 minutes until the pumpkin is tender.
Add the beans and simmer for a further 5 minutes.
In a fry pan heat some olive oil, add sliced radicchio, season with salt and toss for a few minutes (has to stay crispy).
With a mixer blend the pumpkin and beans, divide into 4 portions and garnish with some crispy radicchio and a drizzle of olive oil.
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