1) Cleanse the pumpkin and cut it into chunks, peeled the shallot and chop finely. Reheat 4 tablespoons of oil in a saucepan, add the shallot and pumpkin, leave them to flavor for a minute, pour the boiling milk and add the Grana Padano Dop crust.
2) Carry on cooking on low heat with the saucepan partially covered for 15 minutes, raised from fire, deleted the crust, add 80 g of grated Grana Padano Dop and blend the soup.
3) Cut thinly sliced bread e toast them under the oven grill until golden. Divide the soup in 4 serving dishes alternating it with slices of bread, sprinkle with the Grana Padano Dop left in flakes and brown under the oven grill until the cheese begins to brown. Complete with ground pepper.
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