Creamy pumpkin soup

Cut the pumpkin into pieces and boil in plenty of salted water, then blend along with some Carli Extra Virgin Olive Oil Fruttato and a little of the cooking water to obtain a cream of the desired thickness. Add salt to taste.

In the meantime, prepare the ricotta by mixing in a little warm milk to make it slightly fluid. If you prefer, you can leave it as it is, more intense and compact, and place it on top of the pumpkin.

Drain and carefully dry the Carli Pitted Olives, chop them finely with a knife and season with a pinch of salt and Carli Extra Virgin Olive Oil Fruttato.

Place the creamy pumpkin soup in the dishes, add the ricotta, the crushed Olives, the walnuts broken roughly up by hand, a little fresh chives and a drizzle of Carli Oil and Chili Pepper.