Ad Halloween, se vuoi stupire Vellutata di zucca con capesante bacon e burrata.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the pumpkin by peeling and cutting it into cubes.

Peel and chop the potato.

In a pot, heat some oil and sauté the chopped onion or spring onions until translucent.

Add the pumpkin and potato to the pot and stir.

Pour in the glass of water and add salt, pepper, and optional vegetable broth.

Cook until the vegetables are soft, then blend until smooth to create a velvety soup.

In a separate pan, cook the bacon until crispy.

Sear the scallops in the bacon fat until golden brown on both sides.

Serve the velvety pumpkin soup topped with crispy bacon, seared scallops, and pieces of burrata. Garnish with wild fennel or parsley.

Cooking Techniques

Spice Level:

Dietary

Allergens