Clean out the whole pumpkin then cut it into slices, remove the skin and cut the slices into cubes. In a saucepan, heat plenty of oil with a finely chopped shallot, a couple of sprigs of rosemary and fresh thyme, add the cubes of pumpkin and cook it for a few minutes until brown. Put some chestnuts aside and add what remains to the pumpkin, pour in the Isola Bio Rice and Chestnut drink and cover everything with boiling hot salted water. Let simmer for about 15 minutes or until the pumpkin is soft. Remove the springs of rosemary and blend the pumpkin until a smooth and homogeneous cream is obtained. Adjust salt to taste and the consistency by adding more water if necessary. Serve the cream with the leftover chestnuts, fresh thyme, ground pepper and raw oil.
Recipe created by GNAMBOX for Isola Bio