Pumpkin Cream Soup with Rabbit Nuggets

An easy and tasty recipe that will bring the right warmth to cold winter evenings: pumpkin cream soup with rabbit nuggets

1 pack of AIA Rabbit Loin

400 g of pumpkin

2 potatoes

2 small white onions

1 clove of garlic

Rosemary

Sage

80 ml of sour cream

1 ladle of broth

1 egg

Corn flour

Oil for frying

Extra virgin olive oil

Salt

Pepper

Description

Soups and cream soups are perfect for warming up cold winter evenings with taste and simplicity. The pumpkin cream soup with rabbit nuggets, is a great comfort food perfect for the cold season.

You can prepare this recipe in advance and you can even put it in the lunch box for a warm and enveloping office lunch.

The pumpkin cream soup with rabbit nuggets, thanks to its natural delicacy, is also perfect for the little ones and, moreover, has another advantage: it is a one-dish meal.

Discover here the complete recipe to prepare your pumpkin cream soup with rabbit nuggets.

Procedure

First of all, clean the pumpkin and cut it into slices or cubes, put it on a baking tray and season it with oil, rosemary, sage and a clove of garlic. Add the potatoes cut into wedges and the onion cut into quarters. Bake at 180°C for 30 minutes, until the vegetables are soft. Once ready, put the vegetables in the blender and blend them together with a ladle of hot broth adjusting the salt and pepper.

Keep your cream soup warm and focus on the rabbit. Cut the loins into cubes, dip them in the beaten egg and then pass them in the corn flour, which will make them very crispy.

Fry the rabbit nuggets in boiling oil and when they are crispy and amber drain them on a sheet of paper for fried foods.

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