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 a lot. In addition, with these cooking methods, we save not only time but also money. However, it is possible to make this dish in the traditional way, although all cooking times will increase. As for the chickpeas, if you read my recipe, you will find how to cook them both in the pan and in the oven. As you will notice, I have not used any sautéing, I put everything raw, so this cream is suitable for those who want to be lighter but with taste. 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: Autumn, 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 qt
- 1 Immersion Blender
Preparation
First, we boil the chestnuts in a pressure cooker so that 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 as you go, put them directly into the pressure cooker.
Add only 8 boiled chestnuts, one whole clove of garlic, 24.6 oz of water, and adjust the salt.
Close with the airtight lid, lower the valve lever, and put it on high flame. When you hear a loud whistling, lower it 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 prefer.
After distributing the cream on the plates, pour extra virgin olive oil on top, add crispy chickpeas as desired and crumble the remaining two boiled chestnuts on top. If you have time, you can chop a sprig of rosemary to sprinkle over the whole plate.
If you don’t fancy chickpeas, you can always cook some pasta in it or add toasted bread.
Serve our Pumpkin, Potato, and Chestnut Cream immediately because it must be very hot. In any case, it is also very good at room temperature.
Tips
We can keep the cream in the fridge for a few days, making it a great meal prep to consume during the week.
However, make sure to put it inside a glass or ceramic container to avoid plastic contamination. Obviously, avoid adding the chickpeas.
We can easily freeze it or even can it to have a stock always ready, ideal on the coldest days of the year.
For proper defrosting, use the microwave or put it in the refrigerator for at least one day. Never do it at room temperature.
In canning, however, we must store it in a dark and dry place, but when needed, just remove a lid. If you want to know more about the procedure, read Homemade Preserves.
