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
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 soup.
Sauvignon Blanc Alto Adige DOC The crisp acidity of a Sauvignon Blanc from Alto Adige harmonises particularly well with this delicious dish.
Peel, seed, and cube the pumpkin.
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.
Remove the bay leaf and blend.
Julienne the Speck and brown it in an unoiled non-stick pan until it is crunchy. Dry well.
Toast the pumpkin seeds in the oven at 180°C for 5 minutes.
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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