Pumpkin Cappuccino

Pumpkin cappuccino


 
This pumpkin cappuccino isn’t like cappuccino you normally have to complete your day, it’s more than that, more than you ever imagine
The name was come into my head when the weather these days actually scrambled, rain, sun, gloomy and all I really want is just relax, pampering myself with shots of extraordinary one, easy and the same time delicious
Yes, it’s Pumpkin Cappuccino…what a name!
Isn’t it sounds amused?  

What I love about this dish its simplicity of preparation is the fabulous versatility and the idea of serving it in the shots glasses or even cutie cup was tremendously unique, perhaps its seems nuts but when you take a look at it, its pretty cool...

I must say that the pumpkin cappuccino flavour just blown me away…

Pumpkin Cappuccino

Recipe


500 gr pumpkin, diced, remove the seeds (peeled or not its really no matter)
2 carrots
1 whole onion, chopped 
4 cloves garlic, crushed
1 spring celery leaf, finely chopped
1 spring rosemary
800 ml of chicken stock
salt and pepper
oil


Heat a little oil in a pot, add the onion, garlic and copped carrots,
fry gently for about 5 minutes.
Add diced pumpkin and cover with the chicken stock, bring to boil about 10 mins then reduced the heat to shimmer until the pumpkin are tender.
Off the heat and let it rest about 15 mins
Used the hand blender or just ordinary blender, blend to smooth
Served in the individual shots glasses or mini cup

Comments

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