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Cream of pumpkin
with Ambrosia™ apples

and coconut milk

It’s creamy, comforting and made of simple, but extremely tasty ingredients. This cream of pumpkin is different than usual thanks to apples, coconut milk, ginger and other spices.
50 min.


for 4 persons

1 kg Delica pumpkin
400 ml coconut milk
300 ml water
1 Ambrosia™ apple
½ onion
1 chili (if you wish)
1 tsp. grated ginger
1 tsp. garlic powder
¼ tsp. cardamom powder
Mix seeds (pumpkin seeds, sunflower seeds, sesame seeds, etc.)
Olive oil
Print recipe


Wash pumpkin, scrub the peel and halve. Remove the seeds and guts and cut into slices. Put the pumpkin slices on a baking tray covered with baking paper and season with a little bit of olive oil, garlic powder, a pinch of sugar, salt and pepper.

Peel apple and remove the core. Cut apple and onion into wedges. Put them on a baking tray covered with baking paper and season with a little bit of olive oil, salt and pepper.
Bake in the oven at 180°C. Bake apples and onions until golden yellow for some 25 minutes. Bake the pumpkin slices until soft for some 40 minutes (depending on the thickness of slices).
Remove the pumpkin flesh from the peel with the help of a spoon and put in the mixer. Add apple, onion, spices, chili and coconut milk and mix. Pour the cream in a little pot, season with salt and bring to the boil. Add water little by little until your cream of pumpkin has the desired consistency.

Garnish with mixed seeds and serve.

Recipe from Giovanna Hoang

La Petite Xuyen
Her real name is ThiKim Xuyến (which means bracelet in Vietnamese), but everybody calls her Giovanna, which is much easier to pronounce. Giovanna was born in Vietnam, but has lived in Italy in Milan since the age of 2. She grew up with spring rolls, noodles, phở and curry, but dreamt of lasagna and Milanese cutlet. For her, food is culture, love, passion, life. This is why “La PetiteXuyen” is not only a virtual cuisine, but a culinary window to the world!

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