Pumpkin, Potato, and Chestnut Cream, a first course that warms and comforts us on the coldest days of the year. It is a very simple and quick recipe to prepare, especially if we use a pressure cooker and air fryer, which really help us a lot. Additionally, with these cooking methods, we save not only time but also money. However, you can also prepare this dish in the traditional way, but it will increase all cooking times. Regarding chickpeas, if you read my recipe, you’ll find how to cook them both in a pan and in the oven. As you will notice, I did not use any sauté, everything is put in raw, so this cream is suitable for those who want to be lighter but still tasty. If you don’t like chickpeas, you can replace them with toasted bread or pasta.
If you like creams, soups, or broths, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 28 oz pumpkin
- 10.5 oz potatoes
- 10 boiled chestnuts
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- to taste salt
- crispy chickpeas to taste
Tools
- 1 Pressure Cooker 5,l
- 1 Immersion Blender
Preparation
First, let’s boil the chestnuts in the pressure cooker so they are ready in no time. After peeling the potatoes, wash them and cut them into large pieces. Do the same for the pumpkin and gradually put them directly into the pressure cooker.
Add only 8 boiled chestnuts, one whole garlic clove, 24 oz of water, and adjust the salt.
Close with the hermetically sealing lid, lower the valve lever, and place on high heat. When you hear a strong whistle, reduce to the minimum and cook for 10 minutes. Before opening, raise the valve lever to release all the steam contained in the pot, and only then open. Blend all the contents with an immersion blender and only if necessary add more water. It all depends on the consistency you like best.
After distributing the cream in the dishes, pour the extra virgin olive oil on top, add the crispy chickpeas and the two remaining crumbled boiled chestnuts to taste. If we have time, we can chop a sprig of rosemary to sprinkle over the whole dish.
If you don’t like chickpeas, you can always cook some pasta in it or add toasted bread.
Serve our Pumpkin, Potato, and Chestnut Cream immediately as it should be very hot. In any case, it is also very good at room temperature.
Tips
We can keep the cream in the refrigerator for a few days, so it becomes an excellent meal prep to consume during the week.
However, be sure to put it in a glass or ceramic container to avoid plastic intoxication. Obviously, avoid adding chickpeas.
We can easily freeze it or even preserve it in jars, to always have a ready supply, ideal for the coldest days of the year.
For proper thawing, use the microwave or put it in the fridge for at least a day. Never do it at room temperature.
For preservation, we must store it in a dark and dry place, but when needed, we just have to remove a cap. If you want to know more about the procedure, read the Homemade Preserves.
