I would say that the Pumpkin Kale Bean Cream fully represents the autumn-winter seasons. A recipe with contrasting flavors that blend well together: the potato makes it very creamy. It can be enjoyed as is with a dice of toasted bread, or by adding your favorite cereals, rather than pasta. In short, a first course that will surely warm you up on the coldest days. Since the process takes time, when I put my hands in the dough, I always cook plenty to have it ready when I’m in a hurry or can’t cook. Sometimes I freeze it and other times I put it in jars to keep it in the pantry instead of the freezer. What are you waiting for? Try it now!!!
If you like creams, soups, or broths, then don’t miss the next recipes:
Bean and Red Beet Leaves Soup
Pasta and Potatoes
Lentil Cream
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 21 oz Pumpkin
- 1 Large Potato
- 8.5 oz Pre-cooked Cannellini Beans
- 10.5 oz Kale
- 1 clove Garlic
- 1 Small Onion
- to taste Extra Virgin Olive Oil
- to taste Salt and Pepper
- 6 slices Bread for toasting
- to taste Pecorino Romano
Tools
- Pot
- Potato Masher Electric immersion or manual
Preparation
First of all, clean the kale, strip it to obtain only the leaves, and soak it to remove any soil residue.
Meanwhile, peel the pumpkin, remove the seeds, and dice it into small pieces. Do the same for the garlic and onion.
Drain the kale leaves, dry them, and chop them into small pieces. Finally, peel the potato, wash it, dry it, and cut it into chunks.
In a high-sided saucepan, sauté the garlic clove and sliced onion with extra virgin olive oil.
Add the potato and pumpkin, and continue to sauté a little longer, but be careful not to burn the vegetables.
At this point, fill the pot with at least 1.5 liters (about 6.5 cups) of water.
Salt and let it cook on high heat for at least 15 minutes, then lower it.
After half an hour, check the softness of the pumpkin and potatoes.
Turn off for a moment, and blend with an immersion cutter otherwise, use a manual potato masher.
Finally, add the kale.
Turn the stove back on, add the cannellini beans, another half-liter (about 2 cups) of water, and stir.
Cook for at least thirty minutes, and let it rest for at least ten minutes before serving.
While the cream continues to cook, prepare the bread croutons that you can bake either in a pan or in the oven.
Serve your Pumpkin Kale Bean Cream, drizzling it with a little raw extra virgin olive oil, adding bread croutons, and sprinkling it with grated Pecorino Romano.
Advice and storage:
You can safely store the pumpkin cream in the refrigerator for at least three days, but inside an airtight container.
If you want to try preserving it to always have a stock, then take a look at my article Homemade Preserves, so you can do everything safely.
