Pumpkin cappuccino: the recipe for a creamy and original aperitif

ingredients
  • For the cream

  • Vegetables soup
    500 ml
    • 43 kcal

  • Pumpkin


    400 gr already cleaned
  • potatoes
    200 grams
    • 899 kcal

  • Leeks
    1

  • Rosemary


    1 strand
    • 0 kcal
  • Fine salt
    to taste
    • 21 kcal

  • Ground black pepper
    to taste

  • extra virgin olive oil


    to taste
  • For the mousse

  • Unsweetened liquid fresh cream
    250 ml
    • 115 kcal

  • Greek yogurt


    160 grams
    • 115 kcal
  • Roasted pumpkin seeds
    to taste

Calories refer to 100 grams of product

the pumpkin cappuccino it’s a appetizers autumnal refined and scenographic, a simple preparation and original that will surprise your guests: also ideal for a special occasion. The basis is similar to the preparation of Cream Of Pumpkin, creamy and tasty, flavored with rosemary and enriched on the surface of a soft foam based on Greek yogurt And fresh liquid cream – which will remind you of the classic sweet cappuccino – to which you can add roasted pumpkin seeds, as in our preparation, but also almonds slats, walnut kernels And Plum jam or other jam with a slightly sour taste, so as to contrast the sweet and delicate taste of the pumpkin. The end result will be a salty cappuccino really irresistible.

For the preparation you can use the variety of pumpkin that you prefer or have available, in particular: the Chioggia pumpkin or the delica pumpkin. You can also replace Greek yogurt with robiola, the goat ricotta, the sweet gorgonzola or with your favorite cream cheese.

If you love this delicious and versatile fall vegetable, there are plenty of pumpkin recipes you can make, from simple and tasty ideas from starter to dessert.

How to make pumpkin cappuccino

Pumpkin cappuccino the recipe for a creamy and original aperitif
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Prepare the vegetable broth and keep it warm. Clean the pumpkin: remove the rind and internal seeds with a spoon. Cut the pulp into cubes (1) and set aside. Peel the potatoes and cut them into small pieces (2). Brown the chopped leek in a pan with extra virgin olive oil. Add the pumpkin and potatoes, brown for a few minutes with the rosemary. Add the broth (3) and cook until the pumpkin and potatoes have softened.

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Once ready, let them cool and mix everything with the hand blender (4): add salt and pepper. Now prepare the mousse: put the Greek yogurt and the crème fraîche in a bowl and whip them until the mixture is tender (5). Pour the pumpkin soup into bowls or cups and add a spoonful of mousse to each serving. Garnish with toasted pumpkin seeds or whatever you like. Your pumpkin cappuccino is ready to be served (6).

storage

It is advisable to consume the pumpkin cappuccino immediately after preparation. However, you can make pumpkin soup ahead of time and store it in the refrigerator for 1 day, in an airtight container.

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