What do we need?
2 beautiful pieces of pumpkin
1 onion
1 clove garlic
Broth 1 cube
1 good piece of cheese that melts, buttery type.
3 tbsp. of milk cream (optional)
Salt, pepper and olive oil
pumpkin
Step by Step
1. Boil the pumpkin in its shell until it is well cooked. Do not take it out al dente but rather well cooked, so that it falls apart.
2. Remove the peel and reserve the pumpkin pulp. Leave it uncovered so that the liquid evaporates.
3. Chop the onion and garlic. Sauté them in olive oil until the onion is transparent.
4. Add the pumpkin pulp and sauté for a few minutes, breaking it up with a wooden spoon.
5. Add 3 glasses of water, the broth (if you have ready-made broth, better, of course) and bring to a boil.
6. Remove from the heat and pass through the mini-pimmer until the pumpkin cream is completely smooth.
7. Prepare the bowls: put a few pieces of buttery cheese underneath and, if you used it, a splash of the heavy cream in each bowl.
8. Pour the very hot pumpkin cream over the cheese. It is essential that it is very hot, since this is what will make the cheese melt. You can mix well so that it is integrated or, as I like, let some half-melted pieces rise to the spoon whenever you want.