Pumpkin and Bean Cream with Mushrooms and Walnuts by @rossellainpadella

10 min

2 servings

🎃

250 g

Pumpkin

🫘

250 g

Boiled beans

🧅

1

White onion

🍄

1.5

Portobello mushroom

🧂

Salt

⚫

Pepper

🫙

Turmeric

🥛

200 ml

Fresh cream

🌰

40 g

Walnuts

🧀

60 g

Parmesan cheese

🌿

Dried parsley

🫒

Extra virgin olive oil

💧

Water

  1. Cut
    • Pumpkin

    Clean and cut the pumpkin into not-too-large pieces.

  2. Slice
    • White onion
    • Extra virgin olive oil
    • Water

    Slice the onion and sauté it in a hot pan with a drizzle of extra virgin olive oil, adding a little water to soften it.

  3. Add
    • Pumpkin
    • Salt
    • Water

    Add the pumpkin, season with salt and pepper, add a little water and cook covered with a lid until softened.

  4. Slice
    • Portobello mushroom
    • Extra virgin olive oil
    • Salt

    Meanwhile, slice the portobello mushroom, place the slices in the air fryer basket, drizzle with a little oil, season with salt and pepper, and cook for 5-7 minutes at 200ºC.

  5. Put
    • White onion
    • Pumpkin
    • Boiled beans

    Put the onion and pumpkin in a bowl, add the hot drained boiled beans, the grated cheese, a pinch of salt, pepper and turmeric, a drizzle of oil, chopped parsley, and the warm fresh cream.

  6. Blend
    • Water
    • Fresh cream

    Blend, adding a little water if needed, until a smooth cream forms.

  7. Serve
    • Portobello mushroom
    • Fresh cream
    • Chopped walnuts

    Serve on a plate topping with the sliced mushrooms, a swirl of cream, and the coarsely chopped walnuts.

Pumpkin and Bean Cream with Mushrooms and Walnuts by @rossellainpadella

10 min

2 servings

🎃

250 g

Pumpkin

🫘

250 g

Boiled beans

🧅

1

White onion

🍄

1.5

Portobello mushroom

🧂

Salt

⚫

Pepper

🫙

Turmeric

🥛

200 ml

Fresh cream

🌰

40 g

Walnuts

🧀

60 g

Parmesan cheese

🌿

Dried parsley

🫒

Extra virgin olive oil

💧

Water

Preparation Steps

  1. Step 1/7

    Clean and cut the pumpkin into not-too-large pieces.

    🎃Pumpkin
    🔪Knife
    🪵Cutting board

  2. Step 2/7

    Slice the onion and sauté it in a hot pan with a drizzle of extra virgin olive oil, adding a little water to soften it.

    🧅White onion
    🫒Extra virgin olive oil
    💧Water
    🍳Pan

  3. Step 3/7

    Add the pumpkin, season with salt and pepper, add a little water and cook covered with a lid until softened.

    🎃Pumpkin
    🧂Salt
    ⚫Pepper
    💧Water
    🍳Pan
    ✨Lid

  4. Step 4/7

    Meanwhile, slice the portobello mushroom, place the slices in the air fryer basket, drizzle with a little oil, season with salt and pepper, and cook for 5-7 minutes at 200ºC.

    🍄Portobello mushroom
    🫒Extra virgin olive oil
    🧂Salt
    ⚫Pepper
    🔪Knife
    🪵Cutting board

  5. Step 5/7

    Put the onion and pumpkin in a bowl, add the hot drained boiled beans, the grated cheese, a pinch of salt, pepper and turmeric, a drizzle of oil, chopped parsley, and the warm fresh cream.

    🧅White onion
    🎃Pumpkin
    🫘Boiled beans
    🧀Grated Parmesan cheese
    🧂Salt
    ⚫Pepper
    🫙Turmeric
    🫒Extra virgin olive oil
    🌿Dried parsley
    🥛Fresh cream
    🥣Bowl

  6. Step 6/7

    Blend, adding a little water if needed, until a smooth cream forms.

    💧Water

  7. Step 7/7

    Serve on a plate topping with the sliced mushrooms, a swirl of cream, and the coarsely chopped walnuts.

    🍄Portobello mushroom
    🥛Fresh cream
    🌰Chopped walnuts
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Legumes, Fungi, Spices, Dairy, Nuts, Herbs, Oils, Other

Ingredients

Pumpkin, Boiled beans, White onion, Portobello mushroom, Salt, Pepper, Turmeric, Fresh cream, Walnuts, Parmesan cheese, Dried parsley, Extra virgin olive oil, Water

Notes

Pumpkin (cut into not-too-large pieces), Boiled beans (cannellini or similar white beans, drained), Portobello mushroom (1-2 mushrooms), Salt (to taste), Pepper (to taste), Turmeric (to taste), Fresh cream (plus extra for drizzling on top, optional), Walnuts (chopped), Parmesan cheese (grana grattugiato, grated), Dried parsley (or other herbs to taste), Extra virgin olive oil (a drizzle), Water (a little, to soften the onion and pumpkin and adjust the cream's consistency)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, soy-free, Sugar-Free, Gluten-Free

Calories

540 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 32g, Fat: 37g, Fiber: 8g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2.5mg, Potassium: 650mg, Magnesium: 60mg, Sodium: 480mg, Phosphorus: 280mg

Vitamins

Vitamin A: 400µg, Vitamin C: 8mg, Vitamin E: 2mg, Vitamin B6: 0.3mg, Folate: 60µg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Pan, Lid, Bowl, Plate

Appliances

Air fryer, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal, Autumn Comfort Food

Origin

Source

Platform

instagram

Original Creator

@rossellainpadella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Crunchy

Flavors

Creamy, Savory, Earthy, Umami, Mildly Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (store in an airtight container,add fresh walnuts and mushrooms only when serving to keep texture), freezing : 1 month (freeze the pumpkin-bean cream base without walnuts, mushrooms or cream garnish,thaw in fridge and reheat gently before serving)