This white chocolate and lavender Roasted pumpkin cream with bacon and parmesan croutons tastes like autumn, to cold nights at home all together, knows that Christmas will soon come and with it the days of family and friends.
I love to prepare vegetable creams in winter. Just as gazpachos are fixed in our fridge in summer, on cold days we always have soup or vegetable cream for dinner. And it's just nothing more comforting than a hot dish to sleep on your loose leg.
This roasted pumpkin cream today also has an extra flavor, which is that I took the opportunity to roast some slices of bacon that I had left in the fridge and some onions. This gives a unique and very rich touch to pumpkin cream. Are you signing up? Well, let's go!
- 1/2 round squash
- 1 winter squash (butternut)
- 1 onion
- 6 carrots, peeled
- 200g sliced bacon
- a bunch of thyme branches
- dried chilli flakes
- 3 cloves of garlic
- salt and black pepper
- 250ml vegetable broth
- 2 tablespoons Philadelphia cream cheese
For the croutons
- 6 slices bread
- 60g g g grated parmesan (or rolled grana or your favorite grated)
- 40g butter at room temperature
- 1 teaspoon oregano
- salt and black pepper
We put a baking paper on a baking space.
Cut the winter squash in half and the other into fat slices. Drizzle with a little oil and put on some thyme branches, turn around and put on the oven.
In a foil we put the carrots peeled and on top of the slices of bacon. Let's pobemos the package on the baking sheet and bake at 220 degrees 30 minutes.
After this time, and in another foil we put the onion peeled and cut into quarters together are the peeled garlic cloves. Wrapping in foil we prevent the vegetable from getting bigger and brown and above all we prevent it from evaporating its juices and making the cream much tastier. We return to honor at 220 degrees for another 30 minutes.
After this time, we take the tray out of the oven. Using a spoon, clean the skin squash and pipes and put the pumpkin meat in a large bowl. Add the thyme leaves are the twigs.
Open the carrot package along with the bacon slices and overturn over the bowl with all the juices and repeat with the garlic onion package.
Using a hand mixer or a cooking robot, we crush our Roasted Pumpkin Cream until we get a smooth, smooth cream without vegetable pieces. We will add the vegetable broth until we get the desired texture. Now add the cream cheese and crush again. Ek cheese gives it a silky texture and very creamy cream.
Now we prepare the croutons with parmesan.
In a bowl mix the butter with the cheese (set a tablespoon) and the oregano. We splated. Since the butter is soft it will be very easy to mix everything.
We cut the slices with this mixture and cut them in half. We ended up sprinkled with some of the parmesan we had booked.
Gratin in the oven for a few minutes until the bread is well browned and crispy.
We serve the cream accompanied by parmesan croutons