I’m at my parents house, in Fabrica di Roma, they have a small field were they grow vegetables, so I thought about making a pumpkin and potatoes soup with their fresh products.
It’s so rare if not impossible to find such as natural vegetables now days; just like heart gives them to us, that when you have the chance to have some of this product just dont miss the chance of eat them.

Here’s I’m going to explain the way i did a pumpkin soup:
Take a Pumpkin, some potatoes and some carrots, peal them, cut them ruffly and put the pieces in a baking tin, add extra virgin olive oil (my parents make their own), rosemary, garlic on its skin, salt, and a couple of chilies.

Cover the baking tin with aluminum foil and put it in the oven for forty minutes at 220 degrees.
In the mean time cut in small pieces a couple of onion and fry them slowly in a big pan with extra virgin olive oil.

At this point, take the pumpkin and the other vegetables from the oven, take a part the rosemary and the garlic and add them to the frying onion in the pan.
Squeeze a couple or more garlic out of the skin in the compound and stir it with a wooden spoon to help the vegetables melting. Add to the soup enough water with vegetarian bouillon in it , let it go for a little wile and the soup it’s ready.

Serve it with garlic bread and a tread of extra virgin olive oil.

Tags: recipe