Pumpkin Cream: the velvety sauce for pasta that transforms into a spread for crostini
There are flavors that immediately evoke autumn, and pumpkin is undoubtedly one of them.
With its warm color and slightly sweet taste, it is the undisputed star of many recipes.
And if I told you that you can transform this marvel of nature into a velvety and incredibly versatile cream, ready in less than half an hour?
This Pumpkin Cream is a true secret weapon in the kitchen: it lends itself to a thousand uses and allows you to prepare delicious dishes in no time, without great effort.
It is the perfect solution for evenings when you have little time, but don’t want to give up on taste and quality.
Its magic lies in its simplicity: a few basic ingredients, a touch of flavor from the soft cheese, the unmistakable aroma of rosemary, and a consistency that you can adapt to your liking.
You can use it to create an enveloping first course, to make simple crostini special, or to enrich other preparations.
It’s proof that you don’t need to be a seasoned pastry chef to create a dessert that leaves a mark. Challenge yourself, because I assure you the preparation is very easy!
With this cream, pumpkin will no longer be just a Halloween decoration, but a fundamental base for your autumnal kitchen.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 128.34 (Kcal)
- Carbohydrates 8.53 (g) of which sugars 4.08 (g)
- Proteins 5.21 (g)
- Fat 8.85 (g) of which saturated 4.15 (g)of which unsaturated 2.00 (g)
- Fibers 0.58 (g)
- Sodium 475.82 (mg)
Indicative values for a portion of 100 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
Pumpkin Sauce Ingredients for pasta or crostini
- 12.35 oz pumpkin (flesh)
- 3.5 oz cheese (like Philadelphia)
- 1 shallot
- as needed vegetable broth
- 1 sprig rosemary
- as needed fine salt
- 1 pinch black pepper (ground)
- as needed extra virgin olive oil
Tools
- Food Scale
- Pan
- Immersion Blender
Versatile Pumpkin Cream Recipe for pasta or crostini
First, clean the pumpkin: peel it, remove the seeds and inner fibers, then cut the flesh into cubes of about 0.4 inches.
Clean and finely chop the shallot. In a pan, pour a drizzle of extra virgin olive oil and sauté the shallot for about 10 minutes over low heat. If needed, add a few tablespoons of vegetable broth to prevent sticking. Add the pumpkin cubes and let them sizzle for a moment. Cover the pumpkin with vegetable broth, season with salt, and add the sprig of rosemary. Let cook for 15-20 minutes, or until the pumpkin is tender.
Once cooked, discard the rosemary. Transfer the pumpkin to a tall container and blend everything with an immersion blender. Add the soft cheese and continue blending until you get a smooth and homogeneous cream. For the consistency, adjust with the vegetable broth: less broth for a thicker cream (perfect for crostini), more broth for a more fluid cream (ideal for pasta).
If you want to use it to dress pasta, pour the cream into a pan. Drain the pasta al dente and add it directly to the pan, tossing everything for a moment. If you are using it for crostini, spread some on toasted bread. Garnish with a pinch of freshly ground black pepper and, if desired, some grated Parmesan or chopped walnuts.
Notes on ingredients and possible substitutions
PUMPKIN The pumpkin is the star: choose a flavorful variety with firm flesh, like Delica or Mantovana pumpkin.
CHEESE If you don’t have Philadelphia, you can use another creamy cheese, like mascarpone (for a richer taste) or a light spreadable cheese.
SPICES Rosemary adds a unique aroma, but if you don’t have it, you can use sage or thyme.
Storage
Pumpkin cream can be stored in an airtight container in the refrigerator for 2-3 days. If you prepare a large quantity, you can also freeze it: once thawed, blend it again to regain its velvety consistency.
Alternatives and variations
With bacon or speck: add 1.8 oz of crispy diced bacon or speck before serving for a savory touch.
Vegan version: replace creamy cheese with soy cream or blended cashews for a 100% plant-based cream.
With walnuts or almonds: add toasted and chopped walnuts or almonds, either in the cream or as a garnish, for a crunchy touch.
Usage and pairings
This cream is an incredibly versatile base. Besides dressing pasta or filling crostini, you can use it as a base for pureed soups, diluted with a bit of broth, or as a sauce to accompany meat or fish dishes.
Origins and history of the recipe
Pumpkin has been cultivated for thousands of years in various parts of the world, but its use in cooking spread in Italy more recently, particularly in the Northern regions. This velvety cream is a modern recipe, born from the growing popularity of pumpkin as an ingredient for first courses and the need to create quick and tasty sauces for everyday cooking. Therefore, it does not have an ancient history, but it has earned a place of honor on our tables thanks to its simplicity and enveloping taste.
Choose the perfect consistency: the key is the broth
The real magic of this recipe lies in the ability to adjust the consistency of the cream depending on the use you want to make of it. If you want it for crostini, just use little broth in cooking, and the result will be a thick cream, almost a pâté. Conversely, if you want to use it to dress pasta, it is better for it to be more fluid. In this case, do not hesitate to dilute it with a few more tablespoons of vegetable broth, or even with the pasta cooking water, so that it wraps each grain or strand perfectly.
FAQ (Frequently Asked Questions)
1. Can I use another cheese instead of Philadelphia?
Yes, you can use other creamy or soft cheeses, like robiola, crescenza, or goat cheese, for a more intense flavor.
2. If I don’t have vegetable broth, can I use just water?
Yes, you can use water, but the vegetable broth gives the pumpkin a richer flavor and makes the cream more tasty.
3. How can I make the cream even smoother?
For the smoothest cream possible, blend the cooked pumpkin with the immersion blender for a couple more minutes. If you have a high-power mixer, use it for an even more homogeneous result.
