Pumpkin velouté

Boil the chopped up pumpkin in abundant salted water. Puré it, while adding Carli Extra Virgin Oil Cento per Cento Italiano and a little of the water you cooked the pumpkin in (enough to get the desired velouté effect). Salt to taste.

In the meantime, prepare some prescinseua (Genoese curd) cream, mixing it in with a little milk so that it’s slightly runny. If you prefer, you can have it ‘as is’, stronger and of a firmer consistency, to be placed upon the pumpkin.

Drain and thoroughly dry the Taggiasca Olives in Brine. Stone the olives and chop them up finely with a knife. Add a pinch of salt and add the Extra Virgin Oil Cento per Cento Italiano.

Serve the velouté in a small soup plate, add the prescinseua to the pumpkin. Add also the chopped Taggiasche olives, the walnuts (grossly shelled by hand), a little chive and a drizzle of olive oil flavored with chili pepper.