The pumpkin and robiola cream is a super tasty first course, very flavorful and perfect for warming up cold winter days. It is excellent to serve hot accompanied by croutons. The sweet taste of pumpkin pairs perfectly with the robiola and the more intense flavor of grated pecorino romano. In a short time, you will have obtained a really good dish! It is made with few ingredients, as you will only need Mantua pumpkin, vegetable broth, robiola, and grated pecorino romano. Try it because it is really very tasty! If you like pumpkin, you can also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for making pumpkin and robiola cream
- 1.1 lbs Mantua pumpkin
- 3.5 oz robiola
- 1.7 cups vegetable broth
- to taste pecorino romano (grated)
- 1 bouillon cube
- Half red onion
- 1 sprig rosemary
Tools
- 1 Pot
- Cutting Board
- Knife
Steps to make pumpkin and robiola cream
To make the pumpkin and robiola cream, first finely chop the red onion and cut the pumpkin into pieces after removing the skin and seeds. Take a pot, sauté the onion with extra virgin olive oil for a couple of minutes, add the pumpkin pieces, sauté them, and add the rosemary cut into small pieces. Prepare the vegetable broth and pour it over the pumpkin, it’s about 1.7 cups. Do not add too much broth, or it will become too liquid. In this case, I prepared the broth with a vegetable bouillon cube. Cook everything on low heat for about 30 minutes.
Blend the pumpkin cream now, add the robiola, and mix well. Finally, add some grated pecorino romano or Grana Padano if you prefer. Your pumpkin cream is ready to be served. Serve it hot accompanied by croutons.
Storage and tips
You can keep the pumpkin cream in the refrigerator for a maximum of 2 days
You can keep the pumpkin cream in the refrigerator for a maximum of 2 days
