Pumpkin cappuccino

Name: Pumpkin cappuccino
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Potatoes 0.5 lb; Vegetable broth 2.1 cups; Leeks 1; Rosemary 2 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Pumpkin cleaned Chioggia 14.1 oz; Robiola cheese 5.625 oz; Fresh liquid cream 1.1 cups; Prune jam 2 spoonfuls; Almond slices 2 spoonfuls

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392

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 392
Carbohydrates g 19.5
of which sugars g 11.1
Protein g 14
Fats g 28.6
of which saturated fat g 14.36
Fiber g 3.4
Cholesterol mg 77
Sodium mg 1514

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Golden color and creamy top make this pumpkin cappuccino a true autumn favorite for busy families and coffee lovers. Rich and creamy texture brings serious fall comfort, filling the kitchen with that classic pumpkin spice cappuccino aroma. Something about the first sip with sweet spice and frothy milk just feels soothing—perfect for chilly mornings, weekend brunch, or cozy snacks after school. Most people love the fact that this coffee shop favorite is reliable, treats everyone to those DELICIOUS fall flavors (great for family movie nights), and looks pretty nice in any mug you grab. Topped with a light dusting of cinnamon, the frothy top and golden hues create that warm, café-inspired feeling…while still keeping it simple and stress-free at home. When you’re surrounded by friends or just grabbing 10 minutes before work, this pumpkin cappuccino satisfies all ages (even the kids enjoy a decaf or milk version). Families keep this one in rotation, since it works for just about any autumn occasion or when you need a pick-me-up that feels familiar and special at the same time.

Super flexible, this homemade cappuccino lets you change up the milk, spices, or extra toppings to fit what your crew likes.Busy mornings get easier with a drink that delivers all those sweet and gentle flavors in every cup, minus the intensity of regular coffee—so it’s usually a hit even for anyone new to fun fall drinks. A big plus: this isn’t just a single-occasion treat. Leans warm and comforting for quiet nights, yet totally holds up during holiday get-togethers (every age group asks for seconds). Any time you serve it, families notice how good the house smells with pumpkin spice and cinnamon floating in the air. Mix things up and pour over ice, or keep it classic with a hot, creamy finish—you get café style at home with maximum comfort. Even better, this moist, soft, and nice style of cozy recipe gives everyone a reason to slow down, chat, and enjoy the small things…just right for season after season.

INGREDIENTS

392

Calories per serving

Ingredients for the velouté: Potatoes 0.5 lb (200 g); Vegetable broth 2.1 cups (500 ml); Leeks 1; Rosemary 2 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Pumpkin 14.1 oz (400 g) - cleaned Chioggia

For the foam: Robiola cheese 5.625 oz (160 g); Fresh liquid cream 1.1 cups (250 ml); Prune jam 2 spoonfuls; Almond slices 2 spoonfuls

Preparation

How to prepare Pumpkin cappuccino

To prepare the pumpkin cappuccino, start by removing the skin and seeds from the pumpkin with the help of a spoon and cutting the flesh into cubes 1. Peel the potatoes and cut them into cubes as well 2. Clean the leek and chop it very finely 3.

In a saucepan, heat 4 tablespoons of extra virgin olive oil, let the leek soften 4 and add the pumpkin 5 and potato pieces 6,

then incorporate the finely chopped rosemary 7. Sauté to flavor the vegetables, then add the vegetable broth and cook until done 8. Once the potatoes and pumpkin are cooked, let them cool slightly and blend them to obtain a creamy velouté. Adjust seasoning with salt and pepper if needed. Then, focus on preparing the cappuccino foam: in a bowl, mix the robiola and fresh cream and whip them until you get a frothy and soft mixture 9, then season with a little salt and pepper. You can now assemble your pumpkin cappuccino: distribute the velouté in small cups or cappuccino cups, add a dollop of cheese and cream foam (or a swirl using a pastry bag), garnish with a teaspoon of plum jam and decorate with some sliced almonds. Serve the pumpkin cappuccino immediately!

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Pumpkin cappuccino

PRESENTATION

INGREDIENTS

How to prepare Pumpkin cappuccino

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