Squash and chestnut cream with crunchy Speck
90 min
middle
serves 6
Ingredients
700 g pumpkin
100 g leeks
1 bay leaf
200 g cooked chestnuts
vegetable stock
120 g Speck
30 g pumpkin seeds
40 g butter
salt and pepper
100 g leeks
1 bay leaf
200 g cooked chestnuts
vegetable stock
120 g Speck
30 g pumpkin seeds
40 g butter
salt and pepper
Which wine pairs well with pumpkin?
Santa Maddalena Alto Adige DOC
With its suave smoothness, St. Magdalener contrasts beautifully with the crispiness of the bacon and has the perfect amount of structure to harmonise with the thick creaminess of the pumkin soup.
Sauvignon Blanc Alto Adige DOC
The crisp acidity of a Sauvignon Blanc from Alto Adige harmonises particularly well with this delicious dish.
With its suave smoothness, St. Magdalener contrasts beautifully with the crispiness of the bacon and has the perfect amount of structure to harmonise with the thick creaminess of the pumkin soup.
Sauvignon Blanc Alto Adige DOC
The crisp acidity of a Sauvignon Blanc from Alto Adige harmonises particularly well with this delicious dish.
Preparation
Step 1
Peel, seed, and cube the pumpkin.
Step 2
Dice the leeks and braise in a pan with the butter and bay leaf before adding the pumpkin and half of the chestnuts. Cover with the stock then add salt and pepper and cook for around 40 minutes.
Step 3
Remove the bay leaf and blend.
Step 4
Julienne the Speck and brown it in an unoiled non-stick pan until it is crunchy. Dry well.
Step 5
Toast the pumpkin seeds in the oven at 180°C for 5 minutes.
Step 6
Pour the cream of pumpkin into some serving plates and serve with the crunchy Speck, pieces of chestnut, and pumpkin seeds.
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