In this recipe, we will combine the sweetness of pumpkin and carrots with the creaminess of fresh ricotta and the spicy touch of Acetaia Guerzoni's new Green Jalapeño Sauce.

Ingredients:

• 500g pumpkin, peeled and diced
• 300g carrots, peeled and sliced ​​into rounds
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 liter of vegetable broth
• 200g fresh ricotta
• Salt and pepper to taste
• Extra virgin olive oil
• Crunchy mixed seeds (such as pumpkin seeds, sunflower seeds, sesame seeds)
• Acetaia Guerzoni's Green Jalapeño Sauce

Procedure:

In a large pot, heat a drizzle of olive oil and add the finely chopped onion and garlic. Sauté over medium-low heat until they become translucent and slightly golden.

Add the pumpkin cubes and carrot rounds to the pot and sauté for a few minutes with the onion and garlic, stirring occasionally.

Pour the vegetable broth into the pot until the vegetables are completely covered. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes or until the vegetables are tender.

Once cooked, use an immersion blender to puree everything into a smooth and velvety cream. Adjust the seasoning with salt and pepper according to your taste.

Pour the pumpkin and carrot cream into individual bowls. Add a generous portion of fresh ricotta in the center of each bowl.

Evenly sprinkle the crunchy mixed seeds over the cream and fresh ricotta. Then add a teaspoon of Acetaia Guerzoni's Green Jalapeño Sauce on top of the fresh ricotta, creating a contrast of spicy and fresh flavors.

Serve the pumpkin and carrot cream with fresh ricotta and Green Jalapeño Sauce immediately, accompanied perhaps by toasted bread crostini or breadsticks for a crunchy touch.