The pumpkin and robiola cream is a super tasty first course, very delicious and perfect for warming up cold winter days. It is excellent served hot, accompanied by croutons. The sweet taste of pumpkin goes perfectly with robiola and the stronger flavor of grated Pecorino Romano. In no time, you will have obtained a really very good dish! It is made with few ingredients, in fact, you will only need Mantua pumpkin, vegetable broth, robiola, and grated Pecorino Romano. Try it because it is really very tasty! If you like pumpkin, you can also try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients to make pumpkin and robiola cream
- 1.1 lbs Mantua pumpkin
- 3.5 oz robiola
- 1.7 cups vegetable broth
- to taste Pecorino Romano (grated)
- 1 broth cube
- Half red onion
- 1 sprig rosemary
Tools
- 1 Pot
- Cutting Board
- Knife
Steps to make pumpkin and robiola cream
To prepare the pumpkin and robiola cream, first finely chop the red onion and cut the pumpkin into pieces after removing the skin and seeds. Take a pot, sauté the onion with some extra virgin olive oil for a couple of minutes, add the pumpkin pieces, sauté them, and add the rosemary cut into small pieces. Prepare the vegetable broth and pour it over the pumpkin, about 1.7 cups. Do not add too much broth, otherwise, it will become too liquid. In this case, I prepared the broth with the vegetable broth cube. Cook everything on low heat for about 30 minutes.
Now blend the pumpkin cream, add the robiola, and mix well. Finally, add some grated Pecorino Romano or Grana Padano if you prefer. Your pumpkin cream is ready to be served. Serve it hot and accompanied by croutons.
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Storage and Tips
You can store the pumpkin cream in the refrigerator for up to 2 days
You can store the pumpkin cream in the refrigerator for up to 2 days
