Pumpkin Cream

Pumpkin cream is a delicious dish, ideal for warming up autumnal or winter evenings. Here is the basic recipe for making pumpkin cream, with some Italian touches to enhance its flavor.

Ingredients

• 1 kg of cleaned and diced pumpkin
• 1 medium white onion
• 1 medium potato
• Vegetable broth as needed (about 1 litre)
• Salt as needed
• Black pepper as needed
• Extra virgin olive oil
• Fresh cream or milk (optional)
• Nutmeg (optional)

Preparation

1. In a large pot, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent.
2. Add the pumpkin cubes and the diced potato, then let it brown for a few minutes, stirring occasionally.
3. Cover with vegetable broth until ingredients are completely submerged.
4. Bring to a boil and then lower the heat to simmer, cover the pot and cook for about 20-30 minutes, or until the pumpkin and potato are tender.
5. At this point, blend everything with an immersion blender until a smooth and homogeneous cream is obtained.
6. Adjust salt and pepper, and, if desired, add a pinch of nutmeg.
7. For a creamier touch, you can incorporate some fresh cream or a bit of milk.
8. Serve the pumpkin cream hot, with a drizzle of raw extra virgin olive oil and, if liked, with toasted bread croutons or toasted seeds as garnish.

Italian variations may include the addition of rosemary or sage during cooking for a more intense aroma, or the use of grated Parmesan cheese to enrich the dish.

Enjoy your meal!