Pumpkin Soup and 24-month Parmigiano Reggiano

Serves 2
Ingredients

Mantuan pumpkin 350 gr

Organic Parmesan cheese 24 months 80 gr

Dark chocolate from 75% up

Vegetable broth to taste

Cooking cream 100 gr

Rosemary to taste

Garlic to taste

Cane sugar 30 gr

Salt to taste

Oil to taste

Procedure
We take our Parmesan cheese and cut off a little of the rind, grate some and cut off flakes, which we set aside for the time being. We immediately put the vegetable stock in a saucepan over low heat and add the Parmesan rind, cover with a lid.

We whip the pumpkin, cut it into irregular pieces and place it in a saucepan with oil, garlic and sugar, once the latter has caramelised, then after two minutes, we cover it with the broth and rosemary and let it cook until the pumpkin has become soft.

Bring the cream to 70 g in a saucepan and with the help of an immersion blender, add the Parmesan cheese to form a cream and keep warm. We blend the pumpkin with the help of oil and broth, if we want we pass it through a sieve with a fine mesh and add salt.

Serve on a plate and complete the cream with a few Parmesan shavings and a few chocolate chips, which we have chopped up with a knife, and decorate with a sprig of fresh rosemary. Enjoy your meal!

We would like to thank Chef Noel Lapedota of the ‘Vetro’ Restaurant (at the Giardini Margherita Greenhouses) for his recipe!

Have you already tried BIO Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!

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