PUMPKIN POTAGE

• 35.2 oz nutmeg pumpkin

• 2 carrots

• 4 cloves of garlic

• 2 onions

• black pepper

• 1 bay leaf

• 1 oz pumpkin seeds

• 3.4 oz ml sour cream

• 1.3 oz TARTUFI SR White truffle olive oil

• TARTUFI SR Black truffle sea salt

• 50.7 oz water

Cut the pumpkin into cubes and together with sliced garlic, onion and carrots

fry on TARTUFI SR White truffle olive oil. When the vegetables are soft, pour water, add black pepper, TARTUFI SR Sea salt with black truffles and bay leaf.

Cook the pumpkin for 20 minutes, afterwards remove the bay leaf and blend all the ingredients with a stick mixer.

Serve in bowls with sour cream and pumpkin seeds.

Enjoy!