Description

This pumpkin and carrot cream is a comforting and flavorful dish, perfect for cooler days. The combination of the sweetness of the pumpkin and carrot with the spicy touch of ginger makes it truly special. I often prepare it in the autumn, when pumpkins are at their best. It is a very simple recipe to make with the Thermomix®, ideal for a quick and nutritious meal. Also, it is naturally gluten-free and vegetarian. A dish that always triumphs at home! You can add a little toasted sesame when serving to give it a crunchy touch.

Ingredients (8 ingredients)

2 tazas pumpkin

2 piece carrot

2 clove garlic

1 piece chives

1 pinch fresh ginger

1 pinch fresh turmeric

1 pinch salt

1 cucharadita curry powder

Preparation (6 steps)

Sautéed Garlic, Chives and Carrot

Thermomix® Setting

4 min/248°F/Speed 1 120

Add 2 whole garlic cloves, 1 julienned chive and 2 peeled and cut carrots to the Thermomix glass. Program 4 Min./120°C/Stufe 1.

240

Add the Pumpkin

Thermomix® Setting

4 min/248°F/Speed 1 120

Add 2 cups of peeled pumpkin, cut into not very large pieces, to the glass. Add 1 pinch of salt and ground black pepper. Program 4 Min./120°C/Stufe 1.

240

Incorporate Ginger and Turmeric

Add 1 pinch of grated fresh ginger and 1 pinch of grated fresh turmeric to the glass. Mix with the spatula.

Cooking with Curry and Broth

Thermomix® Setting

20 min/212°F/Speed 1 100

Add 1 teaspoon of curry powder to the glass and stir all the ingredients well with the spatula. Cover with water or vegetable broth. Program 20 Min./100°C/Stufe 1.

1200

Crush the Cream

Thermomix® Setting

30 Seg./Speed 10

Remove the garlic from the glass. Crush the cream by programming 30 Seg./Stufe 10. If it is too thick, add a little more water and mix 10 Seg./Stufe 3. Correct with salt if necessary.

Serve with Sesame

Serve the cream hot and decorate with a little black sesame and toasted sesame on top.

Finished cooking? Great! 🎉

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About this recipe

This pumpkin and carrot cream with a touch of ginger is a dish that transports me to the days of autumn, when the air becomes fresh and the leaves change color. I remember my grandmother preparing it in a large pot on the stove, and the aroma filled the whole house. Although now I make it in the Thermomix®, the flavor remains the same, a warm hug on a cold day. The pumpkin, with its soft sweetness and velvety texture, is the star of this dish. I prefer to use butternut squash because it has a more intense flavor and a firmer flesh. The carrot, meanwhile, adds a touch of earthy sweetness and a vibrant color. Garlic and chives provide an aromatic base that balances the sweetness of the vegetables. Fresh ginger, finely grated, is the secret ingredient that gives this cream a spicy and refreshing touch that makes it truly special. Fresh turmeric, in addition to its golden color, adds a subtle earthy flavor and a lot of health benefits. Curry powder, with its blend of spices, gives it an exotic and complex touch. To prepare this cream in the Thermomix®, it is important to cut the vegetables into pieces of similar size so that they cook evenly. When sautéing the garlic, chives and carrot, make sure that the Thermomix® reaches the appropriate temperature (120°C) so that the vegetables brown slightly and release their aromas. When adding the curry powder, stir well with the spatula so that it is distributed evenly and does not burn. If you do not have vegetable broth, you can use water, but the broth will give the cream a richer and deeper flavor. When crushing the cream, start with a low speed and gradually increase to the maximum speed to avoid splashing. If the cream is too thick, add a little more water or broth until you get the desired consistency. This cream is naturally vegetarian and gluten-free. To make it vegan, be sure to use vegetable broth instead of chicken broth. You can vary the spices according to your personal taste. For example, you can add a little cumin, cilantro or chili powder to give it a spicier touch. You can also add other vegetables, such as potato, sweet potato or leek. To serve, you can decorate the cream with a little toasted sesame, pumpkin seeds, a drizzle of extra virgin olive oil or some fresh cilantro leaves. You can also accompany it with some homemade croutons, toasted bread or a spoonful of Greek yogurt. The pumpkin and carrot cream can be stored in the refrigerator for up to three days. It can also be frozen for up to three months. To thaw, leave it in the refrigerator overnight or heat it directly in a pot over low heat. You can prepare the vegetables in advance and store them in the refrigerator until the moment you cook them. This will save you time and allow you to enjoy a homemade and healthy meal at any time.

Pumpkin and Carrot Cream with a Touch of Ginger

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Description

Ingredients (8 ingredients)

Preparation (6 steps)

Sautéed Garlic, Chives and Carrot

Add the Pumpkin

Incorporate Ginger and Turmeric

Cooking with Curry and Broth

Crush the Cream

Serve with Sesame

Finished cooking? Great! 🎉

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