Pumpkin Season has finally arrived, sweet, colorful, they lend themselves to many sweet and savory culinary preparations.
We decided to start with a hot first course that we really like, pumpkin cream with ginger.
To decorate we used pumpkin seeds, purple and orange carrots.
Light but with Taste as always!
Ingredients for 4 :
450 g of Butternut Pumpkin
2medium potatoes
1/2 onion
1 sprig of rosemary
1 sage leaf
1 piece of ginger root of approximately 1.5 cm
extra virgin olive oil
salt and peppar
acqua water
Procedure:
Peel the potatoes and cut them into cubes, do the same with the pumpkin. Bring a pan of water to the boil
Chop the onion and fry it in oil, add the sage and rosemary, mix well. At this point add the potatoes and pumpkin, leave to flavor for a few minutes then add the hot water and the peeled ginger. Remove the rosemary from the pot. The water must cover the plant contents. For a more light dish, don't fry the ingredients, put them all in the pan with cold water and bring to boil.
Let it cook over a low heat for about 30 minutes until the pumpkin begins to fall apart and the water has reduced by at least half, season with salt. If you want a more fluid Pumpkin Cream, leave more water, on the contrary, if you prefer a cream, wait for it to shrink more.
Remove the sage, for a spicy pumpkin cream leave the ginger in, otherwise remove it from the pan. At this point blend with the immersion blender. When you have obtained a homogeneous mixture, plate and serve with a drizzle of raw oil.
Variations: excellent if you add a few spinach leaves while cooking and serve with croutons. Goat cheese also goes very well with this Velvet, to be melted in the dish while it is still hot.
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