What Shaped Eyes Does Adriana Lima Have

of a pumpkin soup and the unexpected bonus that made me so happy!

Good evening everyone! Back with another German-inspired recipe: pumpkin soup. Now let me tell you what to pumpkin soup. About three years ago these periods came back to Naples from a six-month stay in Vienna. Shares them home with Manu, a charming youngster, you can say the stereotype of what is considered part of the Austrian Sissi. This young man is actually originally from Melk and his family own a farm specializes in gourds and derivatives. Always the young man that was, and I think it is still somewhat negated in the kitchen, but the one and say the only thing that was really well prepared pumpkin soup. Look was divine and the weirdest thing was that I did not see how the mica prepared! No! Absolutely! I mean not to take too for long, for me the pumpkin soup is the most intense months of my life: the heart recipe. Now that I went to Germany, I found the recipe, I tried it and it seemed almost the same as preparing Manu. Do not tell you how happy I was. E 'for this recipe that takes advantage of the heart to thank Amber Gattoghiotto for choosing me for his sweet prize, my first premiooooooooooooooo grazieeeeeeeeeeeeeee O_o Thanks thanks thanks!

Now, before you return the gift to other 10 foodbloggers, I will explain quickly the pumpkin soup!

pumpkin soup for 4 people

1 kg pumpkin
1 liter of vegetable stock 1 carrot

1 rib of celery half
medium potato (I open a parenthesis here: Manu I used the celeriac, who once gave a shake of her creamy texture without adding the potato. Celeriac in Naples I do not find it easy to own and so I use the celery and half a normal potato just to give creaminess)

1 clove garlic 1 red onion, sage and rosemary


extra virgin olive oil salt and pepper

In a large pot sauté the garlic first and then deletion. Then sauté the onion without burning it or else it becomes indigestible. Now add the celery, carrot and potato cut into pieces as rosemary and sage. Let simmer for ten minutes over medium heat and cover for about 10 minutes. Add the pumpkin yet also cut into chunks, cover with the broth and simmer until the pumpkin is soft and the soup reaches the desired consistency. Add salt and pepper and pass through the mixer. Serve with a drizzle of olive oil to raw (it would be better pumpkin seed oil 'Kuerbiskernoel' ... alas ... no dots) and croutons. It is a pleasure to eat that is light and ... which never hurts!


And now .............. Ladies and Gentlemen, I present the award with such tenderness that has given me Amber!

To repay his kindness hours will award the coveted premium between 10 foodbloggers I feel closer to me and I consider inspired from heaven ... rigorous course in any order (provided that Mamma Iana was among the 10 but has already received the award, and flab!):

Strawberry & Lemon
Cardamom & co
Anise & Cinnamon
Ladle & Kettle
Cat Gourmet
Diary of a Passion
Naked Lunch
Scent of Mother
The icing on the cake
flower Shortbread

Those who receive this award may, if it is of course, give it in turn to 10 foodbloggers: to me it seemed like a very nice ^ _ ^ One of the difficult tasks that should be the recipients of this award is also to indicate the 10 things that make him happier ... Here are my
:

- see the sun after days of rain
- create anything, just be created
- surprised to see dogs on the street looking at me and steal a caress
- walk in the meadows
- embrace ^ _ ^ my half
-
cuddle in the kitchen - the organization absurd dinner with my college friends and spend the entire evening to make gossip
- traveling, always traveling, only
travel - go to the grocery
- search for prey at night the night of course ... eh ... is a long story!

Thanks Amber for making me this wonderful gift! You changed my day to so well (too bad you can not see the attached hand gesture!) ^ _ ^

hug you all and see you soon!