Pumpkin and carrot cream with ginger and spices
Ingredients for 4 people:
- 900 g of peeled pumpkin
- 400 g of carrots
- 1 sweet onion
- 1 clove of garlic
- 600 ml of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 / 2 cm piece of ginger root, or a teaspoon of powder
- 1 / 2 teaspoon nutmeg
- A pinch of ground pepper (To sprinkle at the end)
- 3 tablespoons olive oil
- Salt
- 900 g of peeled pumpkin
- 400 g of carrots
- 1 sweet onion
- 1 clove of garlic
- 600 ml of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 / 2 cm piece of ginger root, or a teaspoon of powder
- 1 / 2 teaspoon nutmeg
- A pinch of ground pepper (To sprinkle at the end)
- 3 tablespoons olive oil
- Salt
Elaboration:
Remove the skin and seeds from the pumpkin and cut into pieces of 2 cm approx.
Peel the carrots and cut into similar pieces. (It has to be crushed later), peel the onion or cut it into pieces.
In a pot add the oil, put over medium heat, add the onion and then the minced garlic, fry for a couple of minutes.
Then add the pumpkin and the cut carrot and a pinch of salt, sauté for 10 minutes.
Add the vegetable broth, cook over medium heat until the vegetables are tender, add the spices, stir, about 30 minutes.
With a blender, blend the vegetables well so that there are no pieces.
When serving the cream sprinkle ground pepper to taste.