Pumpkin Soup with aioli and bruchetta

Ingredients for Pumpkin Soup with aioli and bruchetta

Instructions for Pumpkin Soup with aioli and bruchetta

To prepare the Pumpkin Soup with aioli and bruchetta recipe, please follow these instructions:

Grass tub cleaned for skins and seeds and cut into coarse pieces together with garlic, which is picked in bold. It all turned over with a little olive oil. Place in a heat-proof dish and connected with tin foil, bake at low heat for approximately 30 minutes.

In a saucepan boil the wine and fund into and add grass tub, which is cooked tender. Tilsmages with salt, pepper and grated ginger. Blended until smooth with cold butter cubes.

Aioli: egg yolk, vinegar and garlic in a measuring jug and pour gently in the oil, so it settles on the surface. A hand blender plug in and man the blender carefully from the bottom and up so that it collects.

Flutes lubricated with tappernade and bake crisp in the oven. In deep dish is served with aioli and broke a party.