This week I went to visit my friends in Biella, which is near Torino, two-hour drive east from Milan. It is almost in the mountains so it’s usually colder there than in Milan. She is from Sweden, he is italian. Whenever I go visit them we spend the whole time cooking or eating…it’s so fun! We all have a passion for good healthy food. She has a huge vegetable garden which needs almost a full-time job to take care of, but it is so rewarding. They also have three big labrador (more of a mixed breed) that spend most of their days eating the fruits that fall down from all the trees outside.. they LOVE any kind of fruit and greens, also leftover green smoothies! Their house is so beautiful and full of pretty objects, it is so inspiring to go visit them.
One of the many dishes we cooked this time was this pumpkin soup; the color is darker than usual pumpkin soups because we used the skin as well, this is why it is important to have an organic pumpkin. There are very little ingredients, yet the flavor is mind-blowing.
Ingredients (serves 4):
-1 medium size ORGANIC pumpkin
-1 cup rice milk or almond milk
-4 twigs rosemary
-extra virgin olive oil
wash the pumpkin and cut into small wedges (like in photos). put on a baking tray and sprinkle some salt and olive oil. If not using baking sheets than pour some water into the tray so that the pumpkin won’t stick. bake in the oven on 350 for about 30 minutes until pumpkin is well cooked.
In a big bowl use a hand blender to puree the pumpkin with the rice milk and rosemary. Add salt if needed and some water to make it more soupy. Voilà!
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