Starters
Pumpkin and ginger cream
Smooth and comforting cream of roasted pumpkin with a touch of ginger.
VegetarianVeganGluten-free
Ingredients
- 600 g peeled pumpkin
- 1 leek
- 1 carrot
- 1 piece of fresh ginger
- 30 g extra virgin olive oil
- 600 g vegetable stock
- Salt and pepper to taste
- A pinch of nutmeg
- Pumpkin seeds to garnish
Step-by-step
Using a different robot? Switch it here:
- Put the leek and the ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/speed 1.
- Add the chopped pumpkin and carrot and saute 3 min/120°C/speed 1.
- Add the stock, the salt, the pepper and the nutmeg.
- Set 20 min/100°C/speed 1 until the vegetables are tender.
- Blend 1 min/progressive speed 5-10 until you get a fine cream.
- Check the texture and adjust salt and stock if necessary.
- Serve hot garnished with pumpkin seeds and a thread of oil.
Tips
- Roasting the pumpkin beforehand intensifies its flavor.
- Add a splash of coconut milk for a creamier version.
- The ginger adds a very pleasant warm touch.
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