Italian
Creamy Pumpkin with Sausage and Toasted Pumpkin Seeds
by Chef in Camicia · 306K subscribers on YouTube
A creamy pumpkin soup with baked sausage meatballs and crunchy toasted pumpkin seeds, an irresistible and waste-free recipe that even kids will love.
- Cook
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 1 pcsPumpkinone small pumpkin, partly cubed for the soup and partly sliced for the chips
- 1 pcsShallot
- 1 pcsGarlicone clove, left in its skin (in camicia)
- Rosemaryto taste
- Olive Oilto taste
- Sausageto taste (about 2-3 sausages)
- 1 pcsEgg Yolk
- Parmigiano Reggianograted, to taste
- Pumpkin Seedsto taste (from the pumpkin)
- Saltto taste
- Chili Pepper(optional) — optional, to taste
Method
- Preheat the oven to 180°C.
- Arrange the pumpkin slices on a baking sheet lined with parchment paper, add rosemary and pumpkin seeds. Bake until golden.
- In a pan, heat olive oil and add the garlic (in its skin), chopped shallot, and rosemary. Add the pumpkin cubes, season with salt, and cook until pumpkin is tender.
- Meanwhile, crumble the sausage into a bowl, add the egg yolk and grated Parmesan, mix well, and form into small meatballs.
- Place the meatballs on a baking sheet lined with parchment paper and bake in the oven until cooked.
- When the chips are ready, remove them from the oven and set aside.
- Transfer the cooked pumpkin (removing garlic and rosemary if desired) to a tall container and blend with an immersion blender until smooth and creamy.
- Remove the meatballs from the oven.
- Serve the creamy pumpkin soup in bowls, top with meatballs, sprinkle with toasted pumpkin seeds and optionally chili flakes.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
