Pumpkin and Taleggio Cream

Method

1. Trim and thinly slice the leek.
2. Peel and dice the pumpkin into small pieces.
3. In a pan, heat clarified butter and add the pumpkin pieces.
4. Season with salt, add sage leaves and a sprig of rosemary. Add a splash of water and black pepper.
5. Cook for about 15 minutes, stirring occasionally, until the pumpkin is tender.
6. Meanwhile, in another pan, heat extra virgin olive oil with a clove of garlic.
7. Add the chard and a splash of water. Cover and cook until wilted and tender.
8. Once the pumpkin is cooked, transfer it to a blender along with the herbs and blend until smooth.
9. In a small saucepan, gently heat the cream and add the Taleggio cheese. Stir over very low heat until melted into a smooth fondue (do not boil).
10. To serve, ladle the pumpkin cream into bowls. Top with the sautéed chard, drizzle with the Taleggio fondue, and sprinkle with pumpkin seeds.