Ingredients

• 1 kg pumpkin pulp
• 250 g hard spicy gorgonzola
• 6 pcs slices of sandwich bread
• 1 pc spring onion
• pumpkin seeds
• extra virgin olive oil
• salt
• pepper

For the pumpkin cream with crostini and gorgonzola recipe, clean the onion, cut it into pieces and brown it in a large saucepan with 2 tablespoons of oil; add the pumpkin into pieces, leave to flavor for 1 minute, then add 800 g of water, season with salt and cook for 25 minutes with the lid on. At the end whisk everything in cream.
Remove the edges of the sandwich bread, cut the slices into squares and toast them in the oven at 200 ° C for 7-8 minutes. Cut the gorgonzola into cubes. Season the pumpkin cream with a drizzle of oil and a pinch of pepper and serve by completing it with the toasted sandwich bread, the cubes of gorgonzola and a handful of pumpkin seeds.

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