Pumpkin Cream Soup Recipe by Marinoni

Today we offer a recipe for a tasty pumpkin cream soup - indeed, the pumpkin is one of the autumn's fruits we mentioned in our last blog post. But let's start with a nice picture of the final result:

Ingredients (4 servings)

• ½ pumpkin (or ¼ if you’re using a large one)
• ½ onion
• ½ liter of homemade vegetable broth
• 1 rosemary branch
• ½ teaspoon ground nutmeg
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 4 pewter and ceramic bowls
• 4 pewter round plates

Method

Heat oil in a saucepan over medium heat, add finely chopped onion and cook for 2-3 minutes until soft. Add the peeled and chopped pumpkin and the rosemary branch – cook for about 5 minutes before removing rosemary. Add the vegetable broth, a pinch of salt and pepper and bring to the boil. After reducing heat to low, cook for about 20 minutes. Cool slightly and blend until smooth. Ladle into bowls and season with nutmeg, serve with toasted bread.

Buon appetito!

EXPO 2015 - Food and Marinoni Tableware

EXPO is the 2015 italian event and it is about food. Our best seller category is tableware, so we tried to match some of our pewter creations to the special food creations of the most famous Chefs.

Let's start with Daniel Humn, Chef and co-owner of the Eleven Madison Park restaurant in New York. In this first board we associated his portrait and one of his recipes with the Marinoni pewter and alabaster-white glass dinner plate. Ingredients are Lobster, Fennel, Orange and Persimmon.

The second Chef is Éric Fréchon, Meilleur Ouvrier de France and three stars in the Michelin Guide. His rice in a egg is here served in the Marinoni pewter egg-cup. Éric Fréchon shares a weekly recipe on his website, why don't you try to replicate it?

In the third board you see the staff of the Piora Restaurant. The course in this picture has been pinned from here, and we associated it with the Marinoni pewter and ceramic charger. You should really take a look at the Tasting Menu of the Piora Restaurant... it looks delicious!

The "risotto" you see in the following board is made by Massimo Bottura at Osteria Francescana, in Modena, Italy. His restaurant has got 12 tables only, so you'd better book it in advance! We chose the black and white to associate the risotto with our classic pewter round large plate, but you can also see Bottura's colored recipes here.

Finally, the flower food by Thomas Herman, a danish Chef who was the first to start playing with traditional danish home cooking recipes, and turn them in to haute cuisine. This light and colored flower course has been associated with a delicately beaded rim Marinoni pewter and ceramic dinner plate.

We found many more Chefs and delicious recipes, you can find them in our Pinterest Board EXPO MILANO 2015. Buon appetito!