Pumpkin and Rosemary Soup

Here’s what you need for this delicious and creamy soup, fragrant and inviting and truly healthy. This reciope is dedicate to my friend Nina.


300 grams pumpkin into small pieces, 300 grams potatoes, peeled and diced, 30 grams of  rosemary, 1 chopped shallot, salt, 4 tablespoons extra virgin olive oil, a bit of grated ginger.


First of all peel and cut both the potatoes and the punpkin, and cut them in pieces of the same dimention.


Put in a pot the pumpkin cut into pieces, the potatoes cut into pieces of about the same size as the pieces of pumpkin, rosemary and olive oil, a bit of slate and add water up to the height of the vegetables.

Bring to a boil, lower the heat and cook slowly, stirring occasionally, for about 30 minutes or until the pumpkin and the potatoes will be completely untrimmed.


At this point blend with a mixer.


Serve hot with a tablespoon of olive oil per serving and a sprig of fresh rosemary.