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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:

  1. Julienne vegetables
  2. Lightly fry onion, garlic, potato and pumpkin together
  3. When ingredients in step (2) become soft add chicken stock. Allow to reduce 10 minutes then mash adding cream to desired texture.
  4. Salt to taste.

 

Benissa blood sausage:

  1. Mash eggs, blood sausages, cream and nutmeg as desired.

 

  1. Put ingredients in bowl submerged in hot water, and place in the oven at 180 degrees (350 Fahrenheit) for about 40 minutes.
  2. Blood sausage is served by cutting into small pieces and putting them over the cream.