Pumpkin Soup with Maruzzella Canned Mackerel

Ingredients

– 250g of Maruzzella Mackerel Fillets
– 1 kg of pumpkin
– 1 leek
– 300g of potatoes
– 800g of vegetable stock
– rosemary
– turmeric
– walnuts
– pink pepper
– EVO oil and salt

Procedure

Wash the leek, remove the outer layer and cut it into round slices. Sauté in a pan until golden. In the meantime, clean the pumpkin, peel the potatoes and dice them both. Place the dices into the pan, and gradually add the stock, so that the soup is never dry; cook for about 25 minutes, mixing it every once in a while. Once the soup is cooked, add the turmeric and salt, and mix with a hand blender to obtain a smooth and creamy texture. Serve the pumpkin soup in single-serving bowls, add the Maruzzella Mackerel Fillets on top, and garnish with rosemary, chopped walnuts and pink pepper.