Pumpkin and Carrot Cream with Fresh Ricotta and Acetaia Guerzoni's Green Jalapeño Sauce
![Acetaia Guerzoni's Green Jalapeño Sauce](http://www.guerzoni.com/cdn/shop/articles/Immagine_WhatsApp_2024-03-11_ore_09.03.27_42a1e77d.jpg?v=1710144248&width=1500)
In this recipe, we will combine the sweetness of pumpkin and carrots with the creaminess of fresh ricotta and the spicy touch of Acetaia Guerzoni's new Green Jalapeño Sauce.
Ingredients:
- 500g pumpkin, peeled and diced
- 300g carrots, peeled and sliced into rounds
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 liter of vegetable broth
- 200g fresh ricotta
- Salt and pepper to taste
- Extra virgin olive oil
- Crunchy mixed seeds (such as pumpkin seeds, sunflower seeds, sesame seeds)
- Acetaia Guerzoni's Green Jalapeño Sauce
Procedure:
In a large pot, heat a drizzle of olive oil and add the finely chopped onion and garlic. Sauté over medium-low heat until they become translucent and slightly golden.
Add the pumpkin cubes and carrot rounds to the pot and sauté for a few minutes with the onion and garlic, stirring occasionally.
Pour the vegetable broth into the pot until the vegetables are completely covered. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes or until the vegetables are tender.
Once cooked, use an immersion blender to puree everything into a smooth and velvety cream. Adjust the seasoning with salt and pepper according to your taste.
Pour the pumpkin and carrot cream into individual bowls. Add a generous portion of fresh ricotta in the center of each bowl.
Evenly sprinkle the crunchy mixed seeds over the cream and fresh ricotta. Then add a teaspoon of Acetaia Guerzoni's Green Jalapeño Sauce on top of the fresh ricotta, creating a contrast of spicy and fresh flavors.
Serve the pumpkin and carrot cream with fresh ricotta and Green Jalapeño Sauce immediately, accompanied perhaps by toasted bread crostini or breadsticks for a crunchy touch.