And topped with pumpkin bread croutons and pumpkin seeds.
I was opening my small freezer compartment above my fridge and was hit by a half a bag of frozen pumpkin chunks.
Since they wanted to go, I looked for more stuff in my fridge that could work with it. These kinds of dishes are my most loved, because in the beginning I do not know where the trip is taking me.
Some lonesome small green onion, a yellow onion and a bit of garlic were the next pieces of the puzzle on my board.
In my veggie drawer in the fridge some wilting celery stalks, and on an upper shelf an opened and forgotten cream cheese with less then 3 tbsp in.
There was still pumpkinseed bread left over from the prawn breadbasket and a jar of pumpkin seeds.
I brought everything together and looked for some kind of meat. A newly aquired block of Guanciale caught my eye. Now 30 % of it are missing (less pasta dishes).
Cut the guanciale in bite size slices and put it in a cold pan, heat it up to medium high and let it render fat and get crispy. Take it out of the pan with 50% of the fat.
Chop the veggies and sautee them in the pan. Add the defrosted pumpkin and season with salt and pepper. Add garlic.
Prepare 350 ml chicken stock and pour it in. Get in the guanciale without the fat and bring to a boil, cover and reduce the heat and cook for 10 min
Stir in the cream cheese and a little sour cream.
In an other pan heat up the grease and a little more olive oil and put the pumpkin bread croutons in to brown. Get seeds and some creamy goat cheese for topping later.
Ingredients for 2:
300 g pumpkin defrosted
100 g Guanciale
2 celery stalks, 1 green onion, 1 yellow onion, 3 garlic cloves
350 ml chicken stock
3 tbsp cream cheese
Salt, pepper
Topping:
Olive oil, Guanciale fat
2 slices pumpkin bread
2 tbsp pumpkin seeds
2 tsp creamy goat cheese
