PREP TIME: 40min
- 200g Moreno Sáez torrezno shavings
- 600g pumpkin
- Manchego Cheese
- 1 scallion
- 1 carrot
- 1 small leek
- 500ml of vegetable or chicken broth
- Extra virgin olive oil
- Wild mushrooms in season or mushrooms
- 1 garlic clove
Fry the torrezno shavings in plenty of oil until they’re crispy.
Peel the pumpkin, onion, carrot and leek and slice into medium-sized pieces.
Sauté the sliced vegetables in a pot with a couple of tablespoons of olive oil on medium heat.
Add the vegetable broth and cook covered for about 25 minutes. Add a little more broth if needed. Add the cheese and blitz. Strain and season with salt.
Slice the wild mushrooms and sauté with a drizzle of oil and some minced garlic.
Serve the cream of pumpkin soup with the wild mushrooms and the torrezno shavings. Sprinkle some chives on top.