Pumpkin and Chestnuts Cappuccino Flavored with Ginger

¾ lbs. pumpkin

¼ lb. chestnuts

¾ oz. white onion

2 tbsp extra virgin olive oil

3 cups vegetable stock

½ cup fresh cream

ginger to taste

salt and pepper to taste

 

Cut the pumpkin and the onion into small squares. Warm up the extra virgin olive oil in the pressure cooker, add the onion, the pumpkin, the chestnuts, peeled and pre-cooked, and pan fry over medium heat for a few minutes. Pour the hot broth, close the lid and cook for about 15 minutes, after the first whistle. Open and blend the mixture. Taste the cream and pour it into the cappuccino cups. Slightly whip the cream, season it with salt and pepper, aromatize it with ginger and pour two teaspoons on the cream. Serve the "Cappuccino" warm. As a side dish, you can serve puff pastries or thin slices of black bread sautéed in butter.