PUMPKIN CREAM

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

  1. 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.
  2. Sauté them together with the onion for a further 5 minutes.
  3. Add the vegetable stock to the pan and simmer on a medium heat for about 20-25 minutes, until the vegetables are tender.
  4. Add the fresh, peeled and freshly grated ginger root.
  5. 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.

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