Pumpkin cream



Pumpkin is the undisputed queen of fall... this cream celebrates it as an absolute star, a delicious comfort food! Hot and spicy, it is a highly versatile preparation, ideal for serving alone as a soup and perfect as a condiment for enriching other dishes: success is always guaranteed! You can also create original versions for your Halloween menu! One of the heartiest dishes ever, pumpkin cream represents the very finest of fall! The color of pumpkin flesh reminds us of the season's foliage, as leaves gently fall to the ground from the trees. Unmistakable and known by everyone for its sweetness, it is used in lots of traditional Italian recipes, including roasted pumpkin or pumpkin risotto.


Pumpkin 2 lbs (1 kg)
Potatoes 7 oz (200 g)
Vegetable broth 4 cups (1 l)
White onions 2 oz (80 g)
Black pepper 1 pinch
Salt 1 pinch
Extra virgin olive oil 5 tbsp (60 g)
Cinnamon powder 1 pinch
Nutmeg 1 pinch
For the crouton
Extra virgin olive oil 2 tbsp (30 g)
Homemade bread 3 oz (100 g)

How to prepare Pumpkin cream

To prepare pumpkin cream, start by preparing the vegetable stock. Now clean the pumpkin. Cut it into slices 1, remove the peel and the seeds inside; now you need 1.32 lb (600 g) of pulp, diced 2. Peel the potatoes 3

and dice them too 4. Peel and finely chop the onion 5, then place it in a pan with the oil; leave to brown on a low flame 6.

Once the onion changes color, add the pumpkin 7 and the potatoes 8 too. Add part of the vegetable stock to cover all the vegetables 9; you'll add the remaining part later.

Add salt and pepper to taste 10. Leave to cook on a low flame for 25/30 minutes 11 and add a little vegetable stock at a time. Once the vegetables finish cooking, remove from the heat and blend with an immersion mixer 12,

to obtain a smooth and homogeneous cream. Now add the cinnamon 13, the nutmeg 14, and stir. Your pumpkin cream is ready now! Serve with some delicious croutons by cutting the bread into cubes that aren't too small 15

and placing them on a tray lined with parchment paper. Drizzle with oil 16 and bake for around 5 minutes in a preheated oven set to grill, then remove 17. Serve the pumpkin cream in a soup bowl, with a sprinkling of croutons 18.


Store pumpkin cream in the refrigerator for 2 days at most. Or, you can freeze it too!


Turn this pumpkin cream into a delicate first course by adding some previously cooked rice or barley!