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

Wine adjustement

Santa Maddalena Alto Adige DOC

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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