This pumpkin cream with chili and ginger is based on the recipe of the famous model who abandoned the catwalks for the kitchen and who ended up having a cooking program broadcast all over the world, she is Lorraine Pascale (you can see her in Spain on Canal Cocina) .
This recipe for roasted pumpkin cream has a sweet, deep and slightly spicy flavor, a little spicy (for the most daring). The difference with other pumpkin creams is that instead of boiling the pumpkin, it has to be roasted in the oven, which will enhance its flavor, without a doubt, a dish that I advise you to make because of how good and easy it is. it is.
For 1.2 liters (4 servings):
- 1 pumpkin, about 800g, seeded, cut in half lengthwise
- 1 garlic clove, unpeeled and crushed
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
- 50g of butter
- 1 large onion peeled and diced
- 1 piece of fresh ginger about 2cm peeled and grated
- 1 pinch of ground cayenne or 1-2 very hot chilies
- 900 ml chicken (or vegetable) broth
- A splash of lime juice
- To decorate and serve
- A splash of coconut milk
- A few fresh coriander leaves
Preheat the oven to 220ºC and place the two halves of the pumpkin and the garlic on a non-stick baking tray. We make some marks on the pumpkin with a knife and sprinkle with a tablespoon of oil, season with salt and pepper and roast for about 30-35 minutes in the oven. We will know that it is done when when we stick a knife in it it slips easily and is smooth in texture.
While the squash is in the oven, add the remaining tablespoon of oil and butter to a saucepan over low heat. Add the diced onion and season with salt. Let it soften for about 20 minutes until it is very transparent and golden).
When the pumpkin is ready, take it out of the oven and let it cool a bit. We remove the pulp and discard the rind. Add the garlic from the pumpkin to the onion, add the pumpkin, ginger, chili and broth. When it starts to boil, remove it from the heat.
We beat for a few minutes until it is very very smooth, I recommend that you reserve a little broth in case you do not want it so liquid. Add salt and pepper. To serve we can add a lime plover, a little coconut milk and chopped coriander.