Pumpkin cream with dill
Instructions
Peel the pumpkin, seeds and pull every other flag each cut it into small pieces or grattugiatela.
Sauté the onions in the butter cut into small pieces, add the pumpkin, gilds it over low heat, sprinkle with flour, pour over the stock, add half of the cream, salt and pepper.
Once the pumpkin has become tender, sbattetela with a hand mixer or the cream in a colander then bind them by adding the egg yolks and the remaining cream.
Complete with nutmeg and dill and season.
Ingredients and dosing for 4 persons
- 500 g of pumpkin
- 100 cl of bone veal broth
- 50 g of butter
- 60 g of onions
- 30 g of flour
- Salt
- Nutmeg
- White pepper
- 1 egg yolk
- 150 cl of cream
- 1 tablespoon of chopped dill