Pumpkin Cappuccino : Even Better than Starbucks!

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:

1. Strip the pumpkin of its rind and inner seeds with the help of a spoon and cut the flesh into cubes
2. Peel the potatoes and also reduce them into cubes
3. Clean the leek and cut it very finely
4. Heat 4 tablespoons of extra virgin olive oil in a saucepan, wilt the leek
5. Add the pumpkin
6. Add potato chunks
7. Incorporate the finely chopped rosemary
8. Sauté and flavor the vegetables, then add the vegetable stock and bring to a simmer
9. When the potatoes and pumpkin are cooked, let them cool and blend until a creamy velouté is obtained
10. Adjust for salt and pepper if necessary
11. In a bowl mix the robiola and fresh cream and whip them until frothy and fluffy
    Season with a little salt and pepper
12. Distribute the velouté in small cups or cappuccino mugs
13. Add a spatulaful of cheese and cream mousse (or a dollop using a pastry bag)
14. Garnish with a teaspoon of plum jam
15. Decorate with a few slivered almonds
16. Serve the pumpkin cappuccino immediately

Bon Appetit!