Ingredients:
- 700g of pumpkin
- 2 potatoes
- Vegetable broth to taste (Depending on how thick you want it)
- with dried fruit or crunchy puffed cereals.
- Half onion
- Oil
- Salt and pepper
- Rosemary
To garnish:
- 150ml fresh cream
- 200g of grated Parmigiano Reggiano
- Spirulina flakes
Preparation:
In a saucepan, fry the onion in the oil, add the diced potatoes and pumpkin and sauté for a few minutes.
Season with salt and pepper, add the broth and rosemary and cook.
Meanwhile, prepare the Parmesan sauce by heating the cream and melting the cheese in the hot cream.
Blend and serve with the Parmesan sauce and the spirulina flakes.
