Fonte: NHS Ricettario Disfagia Pediatrica

Presentation

A first course made with pumpkin, potatoes, onion, and extra virgin olive oil in vegetable broth or water.

Ingredients
For 4 servings:

• 320 g of water or vegetable broth
• 170 g of pumpkin
• 60 g of potato
• 60 g of onion
• 16 g of extra virgin olive oil
• Thickener for dysphagia
• Salt

Preparation

1. Chop the onions and sauté them in a pan with a drizzle of extra virgin olive oil.
2. Add the potatoes and pumpkin, cut into small cubes.
3. Sauté for a few minutes.
4. Cover the vegetables with water or broth.
5. Add salt and cover the pan with a lid, then cook for 15 minutes.
6. Blend until creamy.
7. Strain through a sieve.
8. Let it cool slightly.
9. Add the thickener for dysphagia according to the manufacturer’s instructions.

Allergens
Check for the possible presence of celery or other allergens in the vegetable broth.

Notes
None.

Safety / Intended Use

– Recommended in cases of diarrhea, mucositis, xerostomia (dry mouth), dysphagia (chewing and swallowing problems).

– Product must be prepared and handled under strict hygienic conditions.