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Cream of pumpkin and guanciale

The cold weather is here. Autumn, with its colors accompanies our days and what could be better than pumpkin puree as a comfort food?

Pumpkin is a seasonal fruit and we can use it in so many ways, in cake mixes, for making dumplings, for baking bread, in the oven as chips.

The recipe we are proposing today is a warm and enveloping cream, with a strong and mouth-watering taste given by crispy guanciale.

The recipe is very easy to make by following these simple steps.

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Cream of pumpkin and guanciale

Let's prepare together a cream of pumpkin soup enriched with guanciale (pork cheek).

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Take a pot with a high rim

Fill about half the pot with cold water.

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Take a pumpkin

Take a round pumpkin, peel off the skin and remove all the seeds. Cut the pumpkin into small pieces.

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Take two potatoes.

Clean the potatoes and cut them into small pieces.

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Take an onion

Clean the onion and cut it into small pieces. Put the squash, potatoes and onion in the pot and cook for about 40 minutes on low heat.

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Add salt and pepper according to your taste

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Blend the pumpkin

When cooked, whisk everything together. Place pumpkin puree in bowls.

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Slice the guanciale after removing the rind and brown it in a pan. Be careful not to let it burn.

Top the dish with the guanciale and serve.

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Alternatively, you can use bacon

Enjoy.

01/01/1970

01/01/1970