spiced pumpkin cream
The cold arrives and with it the desire to eat hot, spoon dishes, soups and creams. We are in the season of the year for earthy colors, ocher and orange, so today we are going to open the season for hot creams.
6-8 people
Time: 35 minutes
Difficulty: low
Ingredients:
• 600 g pumpkin
• 1 large sweet potato
• 2 large carrots
• 1 spring onion
• Madras curry powder
• Extra virgin olive oil
• Black pepper
• Salt
To accompany optional:
• Pumpkin seeds
• fresh coriander
• 0% whipped cheese
Preparation:
1. Peel the vegetables and cut them into cubes of roughly the same thickness.
2. We place them on our Gastronorm tray and season with pepper, curry and salt. Add a splash of extra virgin olive oil and mix so that all the vegetables are well impregnated.
3. Bake for 20 min with the oven preheated to 200 ºC, top-fan-bottom option (if your oven does not have this option, raise it to 220 ºC and bake for the same time, top-bottom option.
4. Pour into a food processor along with vegetable broth to taste or water, the amount will depend on how thick you want it, we recommend adding 50 ml and adding until you get the desired texture.
5. Decorate with pumpkin seeds, fresh coriander and smoothie cheese.
Photography and recipe by MJ .
