In the Oba Hortifruti recipe competition I had the immense pleasure of trying some recipes from the other finalists and I confess that ALL of them were delicious. I intend to reproduce some of them and I made this pumpkin cream from Bárbara the next day because I thought it was so wonderful!
As I said before, here at home we don’t have soups, just in winter, my husband is crazy about soups, creams and the like and I go along with it, because you can save some calories, just make a leaner version .
This cream is super simple to make and has a wonderful flavor (very balanced combination).
Ingredients:
1/2 kg pumpkin in pieces (according to Bárbara, you can
be the cheapest and freshest variety of produce)
3 cloves of garlic
1/2 chopped onion
salt and olive oil (as needed)
1 teaspoon of curry
A 2cm piece of chopped ginger
Herbs to taste (fresh or dried)
1/2 small box of cream (normal or light)
Sauté the onion, garlic and then the pumpkin in olive oil. Add the ginger and seasonings. After braising, cover with water and boil until cooked.
Blend everything in a blender or use the mixer directly in the pan (I’ve always done it this way). Add the cream and adjust the salt. To decorate: place 1 tablespoon of cream cheese (I used light) in the center or 1 mint leaf.
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