{"id":21198,"date":"2017-02-09T11:13:33","date_gmt":"2017-02-09T10:13:33","guid":{"rendered":"https:\/\/www.nonnonanni.it\/en\/ricetta-con-formaggio\/cream-of-pumpkin-soup-with-cheese-and-tomato-confit-crostini-2\/"},"modified":"2017-02-09T11:13:46","modified_gmt":"2017-02-09T10:13:46","slug":"cream-of-pumpkin-soup-with-cheese-and-tomato-confit-crostini","status":"publish","type":"ricette","link":"https:\/\/www.nonnonanni.it\/en\/cheese-recipe\/cream-of-pumpkin-soup-with-cheese-and-tomato-confit-crostini\/","title":{"rendered":"Cream of pumpkin soup with cheese and tomato confit crostini"},"content":{"rendered":"<p>1. In a pan, pour a little olive oil. Cut the pumpkin into cubes and then let it simmer. Meanwhile, remove the crusts of the bread and cut into cubes too. Then add the bread to the pumpkin stew, leave them aside and pour in the vegetable broth. Simmer for at least 15 minutes.<br \/>Blend everything with the mixer, to the desired consistency and season with salt and fresh pepper.<\/p>\n<p>2. Prepare the tomatoes. Heat a pan on the fire. Pour in the bottom a few tablespoons of powdered sugar. Take the tomatoes, cut them in half and arrange them on the bottom. Sprinkle with a little olive oil, a few sprigs of thyme and a pinch of salt. Let them caramelize a few minutes per side.<\/p>\n<p>3. Take slices of bread and put them in the oven to toast. Spread on each one a layer of soft cheese and yogurt lying on each slice two tomatoes confit.<\/p>\n<p>4. Serve the bread soup in bowls and put the crostini on top. Complete with crushed red pepper and a drizzle of olive oil and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1. In a pan, pour a little olive oil. Cut the pumpkin into cubes and then let it simmer. Meanwhile, remove the crusts of the bread and cut into cubes too. Then add the bread to the pumpkin stew, leave them aside and pour in the vegetable broth. Simmer for at least 15 minutes.Blend everything [&hellip;]<\/p>\n","protected":false},"featured_media":0,"menu_order":999,"template":"","class_list":["post-21198","ricette","type-ricette","status-publish","hentry","tag_ricette-first-courses","tag_ricette-vegetarian-recipes","occasions_recipes-sunday-with-family"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"<p>4 slices of stale bread<br \/>Slice of pumpkin 500 gr<br \/>500 ml vegetable stock (made with a few stalks of celery, shallots, carrot)<br \/>A chilli<br \/>For the crostini:<br \/>4 slices of stale bread<br \/>Pack of soft cheese with yoghurt<br \/>For the tomato confit:<br \/>10 cherry tomatoes<br \/>Few sprigs of fresh thyme<br \/>Extra virgin olive oil<br \/>A pinch of salt<br \/>4 tablespoons powdered sugar<\/p>","titolo_ingredienti_ricetta_extra":"","testo_ingredienti_ricetta_extra":"","numero_persone":"4","tempo_preparzione":"80","difficolta_ricetta":"20","blogger_associato":[702],"momento_di_gusto_associato":[28276],"video":"","id":"155","external_link":"","custom_logo":null,"title_videoricetta":"","videoricetta":"","videoricetta_cta_text":"","videoricetta_preview_desktop":null,"videoricetta_preview_mobile":null,"ricetta_payoff":"","ricetta_correlata":null,"ricetta_correlata_img":null},"_links":{"self":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette\/21198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"acf:attachment":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media\/28276"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/blogger\/702"}],"wp:attachment":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media?parent=21198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}