Roasted Auyama Cream with Cheese Crostini Recipe: Light, filling, rich. It is complimented by the flavorful swiss cheese and the crisp and soft ingredients.
6large slices of rustic bread of your preferencetoasted
6slicessliced Swiss cheese
Instructions
Season pumpkin: Peel the pumpkin and cut it into 1" [2.5 cm] thick slices. Place in a baking pan along with the garlic and parsley. Drizzle with the olive oil and sprinkle with a teaspoon of salt and a pinch of pepper.
Roast pumpkin: Roast in an oven preheated to 350 ºF [176 ºC] for 15 minutes or, until the pumpkin is cooked throughout. Cool to room temperature.
Cook soup: Mix the roasted pumpkin, garlic and parsley with the broth and blend together. Season with salt to taste and reheat it. Pour into serving bowls.
Toast crostini: Cover the bread with a slice of cheese each.Place under a broil over high temperature until the cheese melts and turns golden brown.
Serve: Top bowls with the bread and serve.
Notes
If you cannot find West Indies pumpkin you can also use kabocha squash, or gem squash.