Pumpkin Cream with Parmesan

Servings: 4
  • - 500 g of pumpkin
  • - 400 g of potatoes
  • - 50 g of grated Parmesan cheese
  • - 1 leek
  • - Pumpkin seeds
  • - 5 tablespoons extra virgin olive oil
  • - salt
  • - milk
  1. Boil the whole and unpeeled potatoes.
  2. Peel the pumpkin, cut it into pieces and boil in boiling water for about 15 minutes, then drain and let cool. At this point mix along with the Parmesan cheese and a tablespoon of olive oil, pouring a bit of milk at a time until creamy smooth.
  3. Peel and cut the leek lengthwise, obtaining some strips. Then place them in a baking tray lined with baking paper, brush them with a little oil and let them brown in the oven at 180 ° C for ten minutes. In order to transfer them to a dish.
  4. Peel the potatoes and cut into slices. In a bowl, drizzle with 3 tablespoons of olive oil and a pinch of salt.
  5. Spread the ingredients on the table: the seasoned potatoes, pumpkin puree, strips of leek and pumpkin seeds. Give the children 4 cups or glasses and help them to alternate a layer of pumpkin cream, a potato and another layer with pumpkin. Before serving, add the leeks and the crunchy pumpkin seeds.