Pumpkin soup deluxe
Hearty appetizer of pumpkin, broccoli, tortellini, onion, chives and mascarpone. Also perfect for lunch.
Peel and chop the onions. Peel the pumpkin and cut into small cubes. Tie the Italian herbs together with kitchen rope. Cut the chives into pieces. Heat the butter in a large pan. Peel the garlic and press out over the pan.
Add the onion and fruit for about 2 minutes on low heat. Add the pumpkin cubes, the water, the bouillon tablets the bunch of Italian herbs and let it simmer for about 15 minutes on low heat.
Meanwhile, bring a large pot of water and salt to the boil. Clean the broccoli, wash it and cut into small florets. Cook the tortellini in a pan of boiling water for about 3 minutes. Add the florets to the tortellini and cook for about 5 minutes.
Take the bunch of herbs from the soup. Stir the mascarpone through the soup and season with salt and pepper. Mash the pumpkin soup with a hand blender. Drain the tortellini and broccoli in a sieve and scoop through the soup.
Sprinkle with chives.
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