Pumpkin is a food that is more representative of autumn than any other.
Say pumpkin, say autumn.
Pumpkins are harvested from the end of August until November.
I’d say this is the right time to start preparing some delicious recipes.
You’ll find many on my blog, from pumpkin spice latte to pumpkin risotto.
Here are the links to the mentioned articles.
Today, however, I want to prepare a recipe as easy as it is good: Pumpkin Cream.
Pumpkin cream can be enjoyed simply as is with croutons, or it can be used as a condiment to enrich other dishes such as pasta or rice, for example.
- https://blog.giallozafferano.it/foodiamo/pumpkin-spice-latte-ricetta/
- https://blog.giallozafferano.it/foodiamo/risotto-di-zucca-e-amaretto/
- https://blog.giallozafferano.it/foodiamo/torta-di-zucca-delicata-e-golosa/
- https://blog.giallozafferano.it/foodiamo/ricetta-come-fare-una-buona-vellutata-di-zucca/
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 28 oz yellow pumpkin
- 4 1/4 cups vegetable broth
- 7 oz potatoes
- to taste fine salt
- 1 pinch nutmeg
- to taste extra virgin olive oil
- 1 shallot
- to taste ground cinnamon (optional)
Tools
Immersion blender
Instructions
To prepare the pumpkin cream, first, put the vegetable broth on the stove (with bouillon or celery, carrot, onion);
Clean the pumpkin of seeds and peel and cut it into slices;
Cut the pumpkin and peeled potatoes into cubes;
Chop the shallot and slowly sauté it in a pan with oil;
Add the pumpkin with the potatoes and stir;
Cover with broth as you would for risotto. Gradually and gently;
Adjust with salt;
Cook for 30 minutes;
When the pumpkin is soft, blend with the immersion blender;
When the pumpkin becomes creamy, add the nutmeg and, if desired, the cinnamon;
Serve the pumpkin cream with croutons.
The pumpkin cream can be stored in the refrigerator for 2 days in a well-sealed container.
