2 uien – 2 el olijfolie – 2 t knoflook – 1 kg pompoen – 1 ltr bouillon – 2 el verse Italiaanse kruiden ( 2 tl gedr.) – 300 gr broccoliroosjes – 250 gr verse tortellini (vulling naar keuze) – 125 gr mascarpone – peper en zout – verse bieslook
De uien en knoflook fijn snijden en 2 min fruiten in de olijfolie. Snij de pompoen in blokjes en voeg deze met de bouillon toe. Hak de kruiden fijn en roer deze erdoor. Breng aan de kook en laat op laag vuur 15 min zachtjes koken. Kook de broccoli in 5 min beetgaar, afgieten, afspoelen en laat uitlekken. Pureer de soep. Kook de tortellini beetgaar, afgieten en laten uitlekken. Roer de mascarpone door de soep, roer goed en breng op smaak met peper en zout. Roer de broccoli en tortellini door de soep. Bestrooi met gehakte bieslook.
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