Pumpkin Cream with Ham and Pine Nuts

You can either roast the pumpkin in the oven or boil it in a pot, depending on your preference.

Peel the leek, wash it thoroughly, and drain it. Cut it in half and finely chop it.

Peel the ginger; the slice should be slightly thicker than a euro coin. If you want a stronger ginger flavor, you can add a bit more, but this amount gives a mild taste. If you’re unsure of your guests’ preferences, it’s better to use it sparingly.

Heat a pot with a little extra virgin olive oil. Sauté the leek and finely chopped ginger over medium heat, adding a pinch of salt and stirring occasionally.

Once the leek is tender, add the chopped pumpkin. The pumpkin should be soft after cooking and can be mashed into a paste with a fork.

Season with sage, pepper, nutmeg, and salt to taste. Sauté for a few minutes to let the pumpkin absorb the aroma of the spices.

Pour in the broth (you can use vegetable broth if preferred) and bring it to a boil.

Once it starts boiling, cook for a couple of minutes, then remove the pot from the heat. Blend the mixture until smooth.

Add the evaporated milk and blend again until you achieve a fine, homogeneous cream. Taste the cream and adjust the salt or spices if needed.

Return the pot to the heat and bring it back to a boil. Cook for another couple of minutes, then turn off the heat.

Shape each slice of ham into a cylinder; there’s no need to tie it with chives to hold its shape.

Heat a skillet and first toast the pine nuts over moderate heat, stirring them to ensure even toasting.

Remove the pine nuts from the skillet and increase the heat. Place the ham slices in the skillet with the seam side down. Let them crisp up, turning them until the entire surface is golden and crispy.