- 50 min
Cream of Pumpkin with Potatoes and Fresco Spalmabile
1.5 kg pumpkin
0.5 kg potatoes
50 g Tropea red onion
oil, salt and pepper
1 package Nonno Nanni Fresco Spalmabile
to garnish: balsamic vinegar and parsley
serve with: toasted bread
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Wash the pumpkin after peeling it and removing the seeds.
Cut the pumpkin and potatoes into chucks; you don't need to be precise.
Finely slice the onion and sauté gently in a non-stick pot with the oil, salt and a pinch of pepper.
Tip: to prevent the onions from frying, stir continuously and add a drop of hot water if needed.
When the onion is ready, add the pumpkin and potatoes and stir occasionally, cooking on high for the first few minutes, just enough to brown everything.
Add water (or vegetable broth) to cover the vegetables.
Cover the pot and cook on low until the pumpkin and potatoes are soft (20-30 minutes).
When all the water is gone, purée the vegetables, using an immersion blender, until the mixture is creamy.
Add a spoon of Nonno Nanni Fresco Spalmabile to each plate and stir gently.
For an added touch of flavour: once you have a smooth cream, add a pinch of nutmeg and a sprinkle of cinnamon (max 0.5g).
Add a drizzle of balsamic vinegar and two sprigs of parsley to each plate.
Serve with toasted bread.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola