A refined and enveloping comfort food, where sweetness and savory meet in perfect balance. The pumpkin is baked to concentrate the flavors, while the burrata, chestnuts, and crispy pancetta complete the dish with surprising textures and contrasts.
Ingredients (for 4 people):
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1 pumpkin (about 1 kg)
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4 slices of bacon
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1 burrata
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50 g of steamed chestnuts
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25 g of pumpkin seeds
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10 g pumpkin seed oil
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300 g of coarse salt
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Vegetable broth to taste
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Salt and pepper to taste
Procedure:
For the cream soup:
Cut the pumpkin in half, remove the seeds, and cover each half with aluminum foil. Place the pumpkin on a baking sheet covered with coarse salt and bake in a preheated oven at 170°C (340°F) for about 60 minutes , until completely soft.
Once cooked, scoop out the pulp with a spoon and blend it with hot vegetable broth until creamy. Season with salt and pepper. Keep warm.
For the crispy bacon:
Place the pancetta slices between two sheets of paper towels and microwave for 90 seconds on high , until crispy. Alternatively, bake in a conventional oven at 180°C for about 10 minutes, between two sheets of parchment paper and a baking sheet on top to keep them flat.
Plating:
Pour the piping hot soup into a plate. Place a portion of burrata in the center, add the chopped chestnuts , toasted pumpkin seeds , and the crispy bacon , crumbled or whole. Finish with a drizzle of raw pumpkin seed oil .
And here is a rich and balanced dish, ideal as a warm appetizer or autumn first course.
Enjoy your meal!
