Pumpkin Cream with Ricotta and Coffee Powder

Method

1. Cut the pumpkin into small cubes (peel removed).
2. In a pan, melt a knob of butter with a drizzle of oil. Add the thinly sliced white part of the leek and whole sage leaves.
3. Add the pumpkin cubes, season with a pinch of salt, and cook for a few minutes over medium heat.
4. Add a little water (just enough to cover the bottom) and cook for 10–15 minutes until the pumpkin is very soft.
5. Mash the pumpkin with a fork or whisk to obtain a smooth cream.
6. In a bowl, whisk the ricotta with a few thyme leaves, a drizzle of oil, black pepper, and a pinch of salt. Add a tiny pinch of ground coffee and mix.
7. To serve, spoon the pumpkin cream onto a plate, add a dollop of the ricotta mixture, garnish with small sage leaves, and finish with a light dusting of coffee powder.