Pumpkin and carrot cream with cuttlefish and large clams

Medium

Soups

Prepare the Orogel Verdurì pumpkin and carrots according to pack instructions
In a non-stick pan, with al title EVO brown the cuttlefish ribbons with salt and pepper.
In a saucepan with a drizzle of oil, a garlic clove, salt and pepper let the large clams open.
Serve in a soup plate the pumpkin and carrot cream, lay the sautéed cuttlefish ribbons and the large clams on it. Garnish with a rosemary sprig.