Pumpkin Soup with Clams


Clams in Brine 130g

The best quality clams of the Venus gallina species (the most exquisite and refined one, a real Mediterranean glory) plus the accurate processing that is typical of Delicius. Open a jar of Delicus Clams and create a magical recipe that your friends will remember.


1 jar of Delicius clams in brine 130g
400g of cut pumpkin pulp
2 small potatoes
1 leek
1 small onion
1 rosemary scion
1 handful of parsley
Extra Virgin Olive Oil
Ground pepper at the moment



Sauté the chopped onion and sliced leek in a pan with 2 table spoons of extra virgin olive oil. Add a little salt, the potatoes and the pumpkin (previously cut in small pieces) and a little bit of rosemary. Let the pumpkin and potatoes absorb the herbs and acquire taste, then add 1,2 litres of hot water on top and cover with a lid. Cook for 30 minutes.
Drain the clams from their jar and add their brine to the cooking mix. Cook for 5 minutes more without top lid.
Then use an immersion blender to create a soup from the soft pumpkin and potatoes.
Adjust the clams with pepper, minced parsley and extra virgin olive oil. Add two thirds of the clams to the soup.
Serve in individual bowls and garnish with the extra clams on top and a couple of croutons in the shape of a pumpkin.