Cream of Pumpkin and Chicory
calories: medium
category: first course
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Yellow pumpkin 600 gr.
Potatoes 1 large one
Onions 1
Extra virgin olive oil as required
Chicory 3 bunches
Grated cheese 60 gr.
Nutmeg a pinch
Water 1 liter
Salt and Pepper to taste
See our
Wine Tips
for your meals
Potatoes 1 large one
Onions 1
Extra virgin olive oil as required
Chicory 3 bunches
Grated cheese 60 gr.
Nutmeg a pinch
Water 1 liter
Salt and Pepper to taste
See our
Wine Tips
for your meals
Preparation Peel the pumpkin, remove the pips and cut it into cubes. Peel and wash the potato and wash the chicory.
Sauté the onion in a little oil in a pan. Do not let the onion get too brown and cook it for 15 minutes.Then add the pumpkin and the salt, pepper and nutmeg and let it sauté for 6 minutes.
Add a liter of boiling water and the whole potato and cook for 30 minutes. Whisk everything in the electric beater.
Now, put the cream on the fire and when it starts to boil, add the chicory cut into little pieces and after two minutes, remove from the fire.
Sprinkle it with the grated cheese and serve hot. The Chef's tips If you want to make the cream more tasty, put a soup cube in the boiling water. We recommend you should drink Verdicchio dei castelli di Jesi a white wine, with this recipe. Curiosity Treviso chicory is famous all over the world and has thus the mark DOC
Sauté the onion in a little oil in a pan. Do not let the onion get too brown and cook it for 15 minutes.Then add the pumpkin and the salt, pepper and nutmeg and let it sauté for 6 minutes.
Add a liter of boiling water and the whole potato and cook for 30 minutes. Whisk everything in the electric beater.
Now, put the cream on the fire and when it starts to boil, add the chicory cut into little pieces and after two minutes, remove from the fire.
Sprinkle it with the grated cheese and serve hot.
