Pumpkin Cream with Ricotta

Method

1. Cut the pumpkin into pieces, removing seeds and strings.
2. In a pot, sweat the chopped onion with some butter, oil, sage and rosemary.
3. Add the pumpkin and stir well.
4. Add water almost to cover the pumpkin and salt. Cook until the pumpkin is tender.
5. Remove the sage and rosemary. Add a knob of butter and blend the cream until smooth.
6. Season with freshly ground black pepper.
7. In a bowl, mix the ricotta with a drizzle of extra virgin olive oil.
8. Serve the pumpkin cream in a bowl, top with a spoonful of ricotta, a drizzle of oil, and a pinch of pepper.