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Tomato Cream with “Clouds” of Yellow Pumpkin Cream

Soups A- A+

Preparation Time: QUICK
Serves: 4


  • 1lt Water
  • 200g Potatoes
  • 50g Onions
  • 125g Yellow pumpkin
  • 75ml  Gallo Classic Extra Virgin Olive Oil
  • 150g Ripe tomatoes without seeds
  • Coriander, to taste
  • Salt, pepper mill and sugar, to taste

Prepare the soup base with the water, salt, part of the Gallo Classic Olive Oil, the potatoes and onions. Blend.
To 2/3 of this soup base add the ripe tomatoes with its skin but no seeds. Let it boil.
In the remaining 1/3 of the soup base add the yellow pumpkin and let it boil. Blend.
Adjust the seasoning of the tomato cream, adding sugar if it is too acid.
Serve the tomato cream and stir in the pumpkin cream.
Add the rest of the Gallo Classic Olive Oil, decorate with coriander and serve piping hot.

The tomato skin should not be taken off as the skin helps the red color be more noticeable.

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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