Cream of pumpkin with parmesan

My moms likes to describe the yellow pumpkin as “noble” — nothing to do with a royal title and more to do with the fact that this is a gracious and giving ingredient that regardless of how simple, it nourishes the body and enhances any recipe. Its texture is rich, its flavor complements beautifully other ingredients and on its own, all it really needs is a little salt and olive oil.

And of course, we’re not talking about the soft-skinned summer pumpkin, but the more robust and firm fall pumpkins like the acorns and butternut squash, the delicate and hubbard, the sweet dumpling and kabocha.

This season gives us the opportunity to play with all of them in the kitchen. With that in mind, we’re sharing with you one of our favorite recipes. Cream of pumpkin with parmesan. 

Cream of pumpkin with parmesan
  • 1 Small Kabocha pumpkin or 2 medium acorns
  • Salt and pepper to taste
  • 1 Medium russet potato, peeled and diced.
  • ½ Yellow onion, minced
  • Olive oil
  • 1 Garlic cloves, minced
  • 1 Handful of fresh cilantro
  • 1/3 Cup of freshly grated parmesan 
  • Chili flakes to taste (optional)

1. Remove the skin and seeds of the pumpkin. Cut it into pieces and boil it with the potato and a pinch of salt.

2. Meanwhile, sauté the onion and garlic with a drizzle of olive oil. Add to cilantro and cook for a minute before adding the aromatics to the potato and pumping.

3. With a masher or immerse blender, purée the soup and let it cook until you get the consistency you’re looking for. Add more water if needed.

4. Add the parmesan, a pinch of pepper and chili flakes if desired. Cook for a few more minutes and serve.

For the Spanish version of this recipe, click here.

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