Warm pumpkin pureed soup and turnip tops with summer black truffle

Ingredients for 4 people

  • 500 g of pumpkin
  • 300 gr turnip tops
  • 1 leek
  • 1 potato
  • extra virgin olive oil
  • 2 cloves of garlic
  • pumpkin seeds q.b.
  • 1/2 glass dry white wine
  • 60 gr black truffle

Slice ​​the leek and chop 30 gr of black truffle into a food processor. Let them stew in a couple tablespoons of olive oil.

Meanwhile, cut the pumpkin and the potato to dices and add them to the truffle leek, salt as you please.

Now add enough water to cover all the ingredients, cap and cook for 20/25 minutes.

In the meantime take the turnip tops and boil them, then prepare in a pan with a little of oil two cloves of poached garlic and borwn them. Add the salted turnip tops, then let deepen the flavour for a few minutes, simmer with white wine until the wine has evaporated.

Now leave some tops apart, they will serve for the dish decoration.

Take the mixture and blend until you reach the desired density; adjust it with the cooking broth.
Toast the pumpkin seeds in a separate pan.
Serve the warm pureed with some tops above and complete with the toasted pumpkin seeds, a round of raw olive oil and cover the plate with black truffle scales.


Pergola Rosato DOC (Le Marche)
Castel del Monte Rosato DOC (Apulia)