Pumpkin mash with fried Speck Alto Adige PGI, bread cubes and mascarpone

Wash and core the pumpkin. Cut it into 1 cm pieces. Allow for about 4–5 evenly sized cubes per portion. Heat the olive oil in a stockpot and lightly sauté the pumpkin. Add the vegetable stock, season with salt and pepper and boil the pumpkin until soft.

In the meantime, cut the Paarl bread into small cubes and toast it in the oven for 10 minutes at 170 °degrees. Remove the bread cubes from the oven. Alternatively, you can fry the Paarl bread in a little oil until it is crispy.

Fry the speck until it is crispy.

Take the pumpkin out of the stock, add half of the mascarpone and purée the mixture with a handheld blender. Season with salt and pepper.

Add the remaining mascarpone. Season to taste with salt, pepper and olive oil.

Wash, core and dice the apple.

To serve, ladle the pumpkin mash onto a plate, place two scoops of mascarpone on top, then add the speck slices. Garnish with the apple cubes, bread cubes, pumpkin seeds, a little pumpkin seed oil and fresh chervil.