Pumpkin and Parmesan cream recipe

Today you have touched a version of a recipe from pumpkin and parmesan cream that we put very often in a restaurant where he worked. Although, I think I do better, especially for the mixture of herbs that I put, since I get a very good freshness in that sweetness of the pumpkin.

On the other hand, if you like these herbs, you can change them for others, such as tarragon, rosemary, etc. As for cheese, it is a very good point, and it must be taken into account when putting less salt, since Parmesan gives us some additional salt.

Ingredients for 6 people

  • 1 kg of pumpkin, 250 ml of cream, 3 slices of bread, 6 tablespoons of chopped herbs (basil, coriander and peppermint), 125 g of Parmesan cheese, olive oil, pepper, nutmeg and salt.

Pumpkin cream elaboration

Wash and chop the herbs, reserve them wrapped in a damp paper to prevent them from drying out. Peel and cut the pumpkin and cut the sliced ​​bread and fry them in hot oil.

Put it pumpkin Cover with water and cook for 20 minutes once it starts to boil. Triturate it, reserving the broth separately, and pass it through the Chinese.

Mix the puree with the cream and if necessary with a little broth. Add salt, pepper and nutmeg.

Processing time | 40 minutes
Difficulty | Easy

Tasting

Serve the pumpkin cream Hot in bowls or even if you can, in the pumpkin itself. Sprinkle the fine herbs, put some croutons and Parmesan cheese. Better grated than in flakes.