Today I propose another very easy and tasty preparation, completely vegetarian, gluten-free, and lactose or dairy-free, the pumpkin and walnut cream. It is a versatile recipe, with a fresh and delicate flavor, suitable as a condiment and accompaniment to pasta, rice, couscous, meat, fish, fried dishes; or for filling bruschettas, sandwiches.
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 1 1/2 cups pumpkin, diced and cleaned
- 1 pinch Coarse salt (for cooking the pumpkin)
- 1 3/4 oz shelled walnuts
- to taste table salt
- 1 tbsp extra virgin olive oil
- to taste Celery leaves (chopped)
Steps
Remove the skin and any seeds and strings from the pumpkin. Wash it under running water and cut it into large pieces.
Transfer the large pieces to a pot and fill it with water until it just covers the pumpkin, add a pinch of coarse salt, cover, and bring to a boil.
From the first boil, about 10-12 minutes of cooking will suffice.
The pumpkin should cook until it can be pierced with a fork. Be careful not to make it too mushy.
Drain it immediately and thoroughly and transfer it to a bowl to cool for about 30 minutes at room temperature.
In the meantime, shell the walnuts and set them aside.
Wash a few celery leaves.
When the pumpkin is sufficiently warm, add the walnut kernels, celery leaves, and blend everything with an immersion blender or a classic blender until smooth. Adjust with salt and extra virgin olive oil.
The pumpkin and walnut cream is ready to use immediately and can be stored in the fridge, well closed, in a container for a couple of days.
Extra idea. We can personalize the pumpkin and walnut cream by adding a pinch of chili pepper, or turmeric with freshly ground pepper.
Bon appetit
