- Warms the Mantovana Pumpkin Cream following the instructions on the back of the package.
- Cut a little pumpkin into squares and sauté in the pan with evo oil, pepper and turmeric for about 10 minutes.
- Chop the hazelnuts and toast them in a pan.
- Chop the parsley.
- Pour the soup inside small glasses.
- Serve with the pumpkin cubes, hazelnuts and parsley.
