Crema di zucca, yogurt montato e Melassa di fichi

Here is a taste suggestion that you absolutely must repeat:

Pumpkin cream, whipped yoghurt and fig molasses, taste and originality for a really interesting entrée or a gourmet end of meal.

A recipe that is simple to make but with guaranteed results, suitable for those who love to experiment in the kitchen and savor particular tastes and combinations.

300 g pumpkin pulp
200 g vegetable broth
30 g of extra virgin olive oil
100g carrots
100 g spring onions
2 sage leaves
1 rosemary sprig
1/4 teaspoon white pepper
Salt to taste
250 g Greek yogurt
100g milk
Fig molasses to taste
flaked almonds to taste
pumpkin seeds to taste

Prepare the vegetable broth; clean the pumpkin by removing the skin and seeds, cut into cubes and keep aside.
Chop the spring onion and brown it in a pan with a drizzle of oil; add sage and rosemary.
Add the pumpkin and the cut carrots, add the broth and cook until they are soft.
Season with salt and transfer to a bowl: reduce to cream with an immersion blender.
Season the cream with white pepper and keep aside.
Whip the milk with a milk frother; Gently incorporate the yogurt, mixing from bottom to top so as not to disassemble it.
Toast the almonds in the oven; fill the glasses 3/4 full with the pumpkin cream, add the whipped yogurt, sprinkle with the molasses and finally with the almond flakes and pumpkin seeds.