Instrucciones

Peel and chop the pumpkin and potatoes into paysanne. In a Chef Magefesa pressure cooker, sauté pumpkin and potatoes with a mixture of oil and butter. Cover with vegetable stock and close the pot. Cook for 6 minutes. Using a Licuadora Magefesa, blend mixture and pass through a fine sieve. Add yogurt and cream, and mix well. Adjust seasoning adding salt and pepper, if necessary. Serve with a few cubes of Iberian ham, and sautéed vegetable in brunoise.

Descubre más recetas increíbles aquí