Pumpkin Cappuccino : Even Better than Starbucks!…
The pumpkin cappuccino is a delicious entrée consisting of a soft velvety pumpkin puree flavored with rosemary that is made even more special by a soft mousse of cream cheese and cream, which precisely mimics the “foam” of a cappuccino. The pumpkin cappuccino is embellished with a touch of plum jam and crunchy slivered almonds.
Ingredients for the Velouté soup:
- 200g (7 oz) Potatoes
- 500ml (2 cups) Vegetable broth
- 1 Leek
- 2 sprigs Rosemary
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Black pepper
- 400g (14 oz) Cleaned Chioggia pumpkin (or butternut squash)
For the foam:
- 160g (5.6 oz) cream cheese
- 250ml (1 cup) Heavy cream
- 2 tablespoons Plum jam
- 2 tablespoons Sliced almonds
How to prepare Pumpkin Cappuccino:
- Strip the pumpkin of its rind and inner seeds with the help of a spoon and cut the flesh into cubes
- Peel the potatoes and also reduce them into cubes
- Clean the leek and cut it very finely
- Heat 4 tablespoons of extra virgin olive oil in a saucepan, wilt the leek
- Add the pumpkin
- Add potato chunks
- Incorporate the finely chopped rosemary
- Sauté and flavor the vegetables, then add the vegetable stock and bring to a simmer
- When the potatoes and pumpkin are cooked, let them cool and blend until a creamy velouté is obtained
- Adjust for salt and pepper if necessary
- In a bowl mix the robiola and fresh cream and whip them until frothy and fluffy
Season with a little salt and pepper - Distribute the velouté in small cups or cappuccino mugs
- Add a spatulaful of cheese and cream mousse (or a dollop using a pastry bag)
- Garnish with a teaspoon of plum jam
- Decorate with a few slivered almonds
- Serve the pumpkin cappuccino immediately
Bon Appetit!
