What Does Bttm Stand For

tangy apple and pumpkin soup. You change the rhythm ... Mafalda

Having to give the taste of the rest of the family, who considered the pumpkin soup a bit 'sciapetta I added a little' pepper, or more chili and a pinch of curry . I removed the papate and put the apples (small, but juicy sour) to give a breath of fresh air. The new look really liked it, so from now on our pumpkin soup looks like: "fiery" and taste "crisp and sour."

800 grams of pumpkin
3 apples staymen
a golden apple

2 leeks 2 teaspoons curry
1 teaspoon chili powder
1 liter of broth (including nut)

oil salt and pepper

In a large skillet saute the leeks with olive oil and a tablespoon of water until they become soft. United at this point the curry and chilli powder and cook for another five minutes. Sprinkle with half of the broth and add the diced pumpkin and apple spicchietti average.
Cook over high heat until boiling, then reduce heat and simmer for about 40/45 minutes, until the pumpkin is tender. Move the vegetables to the mixer and reduce everything to cream. Return the pot on the stove, add the remaining broth and cook gently for 10 minutes.

With this recipe, I adhere to the collection soups of Lucy and to "Invent apple ..." of Stefania .