It is pumpkin season that's why we propose this wonderful recipe for pumpkin cream so that you can leave your whole family speechless on the night of the castanyada.
Ingredients
- 500gr of pumpkin
- 4 carrots
- 2 medium sweet onions
- Virgin olive oil
- 1l vegetable stock
- Salt and freshly ground black pepper
Preparation
- Start by peeling and chopping the onion and sautéing it over a medium heat in a pan with butter and a drizzle of virgin olive oil, until it turns golden brown and transparent. Then peel and dice the carrots and pumpkin.
- Sauté them together with the onion for a further 5 minutes.
- Add the vegetable stock to the pan and simmer on a medium heat for about 20-25 minutes, until the vegetables are tender.
- Add the fresh, peeled and freshly grated ginger root.
- Blend and season with salt and pepper. If we want a very fine texture, it is advisable to pass the crushed cream through a chinois. Serve on each plate and garnish with a splash of coconut milk and a sprig of coriander or parsley.