Pumpkin pureed soup with roasted Mushrooms, sour berries and Truffle croutons
- Half medium size pumpkin
- 1 teaspoon of massaman curry paste
- 200 ml of coconut milk without sugar
- VERSILFOOD Cubed Frozen Porcini
- VERSILFOOD Sliced Frozen Champignon
- VERSILFOOD Mixed frozen berries
- 1/2 Lemon
- 1 teaspoon raw/whole grain sugar
- Stale bread
- Summer truffle flavoured extra virgin olive oil dressing
- Chili pepper
Melt a teaspoon of massaman curry paste in hot oil, add the chopped pumpkin and coconut milk until half cover the pumpkin.
Cook the berries with 1 tablespoon of raw sugar and the juice of a lemon. Cook over a low heat until the mixture becomes thick.
Sauté the mushrooms in a pan with a sautéed of oil, garlic, rosemary and chili pepper. Blend the berries and pass them through a colander. Bake the croutons in the oven with grill function for 3/4 minutes and then season with truffle oil.
Serve the pureed soup by adding the mixed mushrooms and a few drops of the berries acidulated, and, to the side, the truffle croutons.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”