Pumpkin cream is a velvety and delicate cream, perfect for autumn days. The pumpkin, cooked with butter and vegetable broth, is enriched with semolina and grated Parmigiano cheese to make the dish even creamier. Chopped chives add a touch of freshness and color.
Boil the pumpkin cut into pieces in salted water
In a large saucepan, melt the butter, add the semolina, the boiled pumpkin, and a pinch of salt
Cook for a couple of minutes, then add the broth
Let it cook for 30 minutes, adding a bit of milk if the cream is too thick
Add the parmesan, sprinkle with chives, and serve
Immersion Blender
Saucepan
Store the pumpkin cream in the refrigerator in an airtight container for a maximum of 3 days.
Pumpkin cream is a very versatile dish that can be served both hot and cold.
Italy, Lombardia
| Energy (kcal) | 52.25 |
| Carbohydrates (g) | 3.43 |
| of which Sugars (g) | 1.26 |
| Fat (g) | 3.28 |
| of which Saturates (g) | 1.92 |
| Protein (g) | 2.39 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.18 |
