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Pumpkin and Courgette Cream with Milk Cloud

Soups A- A+

Preparation Time: QUICK
Serves: 4


  • 8dl Vegetable stock
  • 250g Potatoes
  • 50g Onions
  • 125g Yellow pumpkin
  • 1dl Gallo Classic Extra Virgin Olive Oil
  • 200g Courgette (zucchini)
  • 100g Leeks
  • 1dl Skimmed milk
  • Gourmet sea salt (fleur de sel), to taste

Cut all the vegetables into pieces (potatoes, onions, pumpkin, courgettes and leeks), leaving some pumpkin and courgette to cut into small triangles.  Into a saucepan pour half of the Gallo Classic Olive Oil and put all the cut vegetables, placing over medium heat with the lid closed until all the vegetables are soft.
In another saucepan prepare the 8 dl of vegetable stock. Cut and add the small triangles of pumpkin and courgettes to the vegetable stock and cook for about 2-3 minutes. Once cooked take the small triangles out of the vegetable stock and put them aside. Then add the boiling vegetable stock to the other saucepan, and boil for 5 minutes. Blend everything.
To prepare the milk cloud, place the milk in a pan over medium heat and incorporate air using a portable blender to give it a "fluffy" texture. An excellent option for someone that has an Espresso Coffee machine is to use the accessory that the machine has for this purpose.
Put the cream in the plates, adding the triangles of cooked pumpkin and courgette, and serve the milk cloud as a topping. Sprinkle the milk cloud with "fleur de sel".
Drizzle with Gallo Classic Olive Oil.

This is the way to make a delicious creamy soup! Try it!

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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