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Pumpkin and carrot soup with balsamic onions

Ingredients :

Ingredients for 4 people
800 g Almaverde Bio Pumpkin and carrot soup

For the onions
120 g of red onions
12 g of whole brown sugar
10 g of igp basamic vinegar
10 g of white wine vinegar
black pepper

To serve
30 g pumpkin seeds
4 twig of thyme
balsamic vinegar igp

Tips and variations :
You can add the cubes of toasted whole wheat bread to enrich the dish
Course :
First course
With products :
Preparation :
Cut the red onions into thin slices, put them in a pan with the sugar and turn on the flame, cook over low flame, stretch with half a glass of water and cook while it dries. Add the white wine vinegar and the balsamic vinegar, cook for a few minutes, remove from the flame and add the thyme. Divide the velvety into the dishes complete with onions, pumpkin seeds, black pepper and a drizzle of balsamic vinegar.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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