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Pumpkin cream with spices, the velvety that tastes of autumn!


pumpkin cream and spices

Pumpkin cream with spices is a fragrant and tasty autumn dish, ideal for any occasion and perfect for your vegan diet.

Pumpkin cream with spices is a healthy recipe that can be enjoyed at different temperatures, and therefore also in different seasons of the year. This dish exudes an intoxicating scent, which urges the palate to test the taste.

In today’s recipe we will use different spices to flavor our pumpkin soup, including fresh ginger , which has a spicy and decisive flavor. If you do not know it well, grate a little in the cream, or proceed for small quantities with a test taste.

Try this cream of pumpkin soup at a dinner or a family lunch: sure to please everyone!

pumpkin cream and spices
pumpkin cream and spices

Preparation of the pumpkin soup with spices

  1. Clean the shallot and chop finely.
  2. Peel the pumpkin and cut it into cubes measuring about two centimeters.
  3. Pour the broth into a saucepan and wait for it to boil, and in the meantime, pour the oil and the shallot into another saucepan and fry for a minute.
  4. Lower the heat and add the grated ginger , curry, cinnamon and cloves powder. Let it warm up for another minute, the spices will have to release their aromas and flavors. Be very careful not to burn them , so possibly add a couple of tablespoons of vegetable broth.
  5. Add the diced pumpkin, mix well and brown for two minutes. Pour in the vegetable broth, add salt and pepper.
  6. After about 20 minutes, remove from heat and blend with an immersion blender , until you have obtained a sort of pumpkin purée. If the density is what you want, serve immediately hot, otherwise let it reduce on the heat, stirring very often.
  7. Add a handful of sesame seeds to decorate and, if you like, some balsamic vinegar glaze. Your creamy spiced pumpkin soup is ready to taste! Enjoy your meal!

And if you want to discover more pumpkin recipes, then you should definitely try this pumpkin pie without eggs : another delicious 100% VEG recipe!

storage

This pumpkin cream can be stored for up to 2 days in the refrigerator, inside a container with an airtight lid. We do not recommend freezing in the freezer.


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