Cappuccino di Zucca
Category: Appetizer
Servings: 4
*A warm, comforting, and innovative take on a fall-inspired appetizer, this Cappuccino di Zucca (Pumpkin Cappuccino) features a rich and velvety squash soup paired with a light, airy cheese foam. Finished with a sweet touch of plum jam and almond flakes, this recipe blends savory and sweet in a truly unique and delightful way.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 200g |
| Vegetable broth | 500ml |
| Leek | 1 |
| Rosemary | 2 sprigs |
| Extra virgin olive oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Pumpkin | 400g |
| Robiola cheese | 160g |
| Heavy cream | 250ml |
| Plum jam | 2 teaspoons |
| Sliced almonds | 2 tablespoons |
Instructions:
-
Prepare the Vegetables:
Begin by peeling the pumpkin and removing the seeds with the help of a spoon. Cut the pumpkin into cubes. Do the same with the potatoes—peel them and cut them into cubes as well. Clean the leek thoroughly and slice it finely. -
Cook the Base:
In a large saucepan, heat about 4 tablespoons of extra virgin olive oil over medium heat. Add the chopped leek and sauté it until softened and fragrant. Once the leek is tender, stir in the finely chopped rosemary. Allow the mixture to sauté together for a few more minutes, letting the herbs release their aroma. -
Simmer the Vegetables:
Add the vegetable broth to the saucepan and bring the mixture to a simmer. Once simmering, add the diced potatoes and pumpkin. Let the vegetables cook for about 20-25 minutes, or until they are completely tender. -
Blend the Soup:
Once the vegetables are soft, remove the saucepan from heat and allow the mixture to cool slightly. Using an immersion blender or a stand blender, blend the vegetables and broth until smooth and creamy. If the soup is too thick, you can add a little more vegetable broth to achieve your desired consistency. Season the soup with salt and pepper to taste. -
Prepare the Foam:
For the cheese foam, place the robiola cheese and heavy cream in a mixing bowl. Using an electric mixer or a hand whisk, beat the mixture until it becomes light and airy, forming soft peaks. Season the foam lightly with salt and pepper. -
Assemble the Cappuccino di Zucca:
Pour the creamy pumpkin soup into small cappuccino cups or serving bowls. Add a generous dollop (or a decorative swirl) of the robiola cheese foam on top of the soup. For a professional touch, you can pipe the foam using a pastry bag. -
Garnish:
Add a teaspoon of plum jam on top of the foam for a sweet contrast. Finish by sprinkling sliced almonds on top for a crunchy texture and a burst of flavor. -
Serve Immediately:
Serve the Cappuccino di Zucca while it is still warm. This unique appetizer makes for an impressive start to any meal, offering a delightful balance of flavors and textures.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 19g |
| Saturated Fat | 5g |
| Fiber | 4g |
| Sugars | 6g |
| Sodium | 520mg |
Tips:
- Vegetable Broth Substitute: You can substitute the vegetable broth with chicken broth for a richer flavor, but for a vegetarian option, stick with vegetable broth.
- Make Ahead: The soup base can be prepared in advance and stored in the fridge for up to 3 days. Just heat it up and add the fresh foam before serving.
- Alternative Toppings: Feel free to substitute the plum jam with other fruit preserves, such as apricot or fig, for a slightly different flavor profile.
This Cappuccino di Zucca offers an elegant way to showcase the flavors of fall, with the creamy pumpkin soup paired perfectly with the airy cheese foam and topped with a touch of sweetness from the plum jam. It’s an ideal choice for your next dinner party or as a festive appetizer to kick off a special meal. Enjoy the warmth and depth of flavor with each spoonful!
