For the croissants with braised pumpkin cream and baby spinach, first place the pumpkin wedges on a baking tray lined with baking paper, drizzle with plenty of olive oil, season with cardamom and sea salt and mix thoroughly. Braise for 40 minutes at 170 °C until soft.
Puree finely in a high mug with a hand blender and season with lemon zest and juice.
Boil croissants in plenty of salted water for slightly less than “al dente”, drain and drizzle with olive oil. Loosen a little.
Cut Parmesan into long shavings with a peeler.
For the dressing, mix all ingredients together well and season to taste. Marinate the spinach with it.
Put the pumpkin cream in a pan and dilute with a little vegetable stock. Add pasta, toss and season to taste.
Pour into deep plates, sprinkle with Parmesan shavings and top with the spinach leaves. Serve croissants with braised pumpkin cream and baby spinach.