Pumpkin and egg soup
Instructions
Cut the pumpkin into small pieces, add them to the boiling broth and simmer fresh focus until it is soft.
Drain with slotted spoon and pour in the broth the pastina.
Mash the pumpkin directly on your plate of food down into puree.
Just before the pastina is cooked add the yolk and ' stracciatelo ' with a fork; pour everything on pumpkin puree, seasoned with oil and serve.
Ingredients and dosing for 1 person
- 350 g of vegetable broth
- 30 g of type pasta pastina
- 100 g of no peel, pumpkin seeds and filaments
- 1 egg yolk
- 1 teaspoon of olive oil extra virgin