Pumpkin and courgette cream with milk cloud

Heat half the Gallo Extra Virgin Olive Oil, add all solid food cut into pieces, leaving a part of the pumpkin and courgette to cut into triangles. These triangles must be cooked in the vegetable stock.

Without adding any stock, put a lidded pan on low heat until all vegetables are soft.

Then add the boiling stock. Let it boil for 5 minutes.

Blend everything.

For the milk foam, bring the milk to the boil and incorporate air using the tip of the hand blender until you get a silken foam. An excellent option, for those who have an espresso coffee machine, is to use the specific accessory for this purpose.

Put the cream on the place, add the triangles of pumpkin and courgette and serve with the milk cloud as a topping.

Drizzle with Gallo Extra Virgin Olive Oil and sprinkle salt flower on the cloud.