Cream of pumpkin soup with Benissa blood sausage
Ingrediets:
For 4 people:
- 1 medium-sized pumpkin
- 1 clove of garlic
- 1 onion
- 1 medium-sized potato
- Cream
- Salt
- Chicken stock
Benissa blood sausage:
- 3 eggs
- 3 blood sausages
- 125 cl. cream
- Nutmeg
Preparation:
- Julienne vegetables
- Lightly fry onion, garlic, potato and pumpkin together
- When ingredients in step (2) become soft add chicken stock. Allow to reduce 10 minutes then mash adding cream to desired texture.
- Salt to taste.
Benissa blood sausage:
- Mash eggs, blood sausages, cream and nutmeg as desired.
- Put ingredients in bowl submerged in hot water, and place in the oven at 180 degrees (350 Fahrenheit) for about 40 minutes.
- Blood sausage is served by cutting into small pieces and putting them over the cream.