My Pumpkin Cream with Rosemary (base for first courses) is the trump card for this period. If there’s one thing I’ve learned in the kitchen it’s that bases are everything. This is not just a sauce; it’s a true “all-rounder” that smells of home, forest and rosemary.
I created it aiming for absolute creaminess, the kind that coats pasta without feeling heavy. It’s velvety, golden and has a secret: the simplicity of a few ingredients weighed to the gram for a perfect balance between the sweetness of the pumpkin and the aromatic push of the shallot.
OTHER RECIPES WITH PUMPKIN
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 91.30 (Kcal)
- Carbohydrates 12.63 (g) of which sugars 5.34 (g)
- Proteins 1.94 (g)
- Fat 4.85 (g) of which saturated 0.75 (g)of which unsaturated 0.05 (g)
- Fibers 1.38 (g)
- Sodium 587.97 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients – Pumpkin Cream with Rosemary (base for first courses)
- 1 1/4 cup pumpkin (weighed peeled/cleaned, Mantovana or Delica variety for a denser cream)
- 1 oz shallot (or red onion)
- 2 tbsp extra virgin olive oil
- 1 sprig rosemary (fresh)
- 1/2 cup water (boiling or cooking water)
- to taste salt
- to taste pepper
Tools – Pumpkin Cream with Rosemary (base for first courses)
- tagliere
- bilancia digitale
- Padella antiaderente
- Frullatore ad immersione
- Mestolo
Steps – Pumpkin Cream with Rosemary (base for first courses)
It’s versatile: today we use it for an out-of-this-world pasta (spoiler!), but tomorrow you could spread it on crostini or use it as a bed for a fillet of fish or crispy chickpeas.
It’s “nude”: no cream or butter. Just pumpkin flesh slowly cooked and blended until silky.
It’s seasonal: the true taste of autumn-winter, to keep always ready in the fridge.
Get the blenders ready, because this cream will become your seasonal obsession. Tomorrow I’ll show you how I turned it into an amazing first course with a flavor contrast you won’t expect!
The Aromatic Base
Start by finely chopping the shallot (about 1 oz). In a non-stick pan, heat the tablespoons of EVO oil and add the shallot together with the sprig of fresh rosemary. Let it sauté over very low heat for about 3-4 minutes: the shallot should become translucent and soften gently without burning, releasing its aroma together with the rosemary’s essential oils.Cooking the Pumpkin
Cut the pumpkin (about 1 1/4 cups) into very small cubes (about 1/2″ – 3/4″); the smaller they are, the more even the cooking. Add them to the pan, raise the heat slightly and let them flavor for a couple of minutes, tossing them with the sauté. Add a pinch of salt and pepper.Hydration
Pour in 1/2 cup of water (boiling, so it doesn’t stop the cooking). Cover with a lid and cook over medium heat for about 15 minutes. The pumpkin is ready when, pressed with a fork, it immediately collapses into a puree. If the water dries up too soon, add a splash, but don’t overdo it: we want a cream, not a soup!
The Transformation into Cream
This is the crucial moment for the dish’s consistency. Turn off the heat and remove the sprig of rosemary. Take about half of the pumpkin and transfer it to the immersion blender cup with a splash of the cooking water. Blend at maximum speed until you obtain a smooth, glossy texture, then pour it back into the pan with the remaining cubes: you’ll have an ultra-creamy base with the heart of the pumpkin still intact.The Final Touch
Taste the cream. Adjust the salt only if necessary, remembering that in the final pasta recipe you will add feta (which is already quite salty). Your sauce is ready to be used immediately or stored.-
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Storage and tips
Storage: this sauce keeps perfectly in an airtight container in the refrigerator for 2-3 days, or it can be frozen.
Variation: if you like a more “strong” touch, add a pinch of nutmeg while blending.
