Fall is approaching, bringing with it a resurgence of recipes that favor cozy meals. As temperatures drop, warm dishes take center stage in the kitchen, and pumpkin stands out as one of the essential ingredients of this season.
Roasted pumpkin cream is presented as a simple and tasty option to enjoy this versatile ingredient. Roasting the pumpkin enhances its flavor, creating an intense and slightly sweet result. Additionally, this recipe can be customized by adding different spices or aromatic herbs, as well as a drizzle of extra virgin olive oil.
To prepare the cream, the following ingredients are needed: 1 kilogram of pumpkin, 1 large onion, 2 cloves of garlic, 2 medium potatoes, 500 ml of vegetable broth, 100 ml of cooking cream, 3 tablespoons of extra virgin olive oil, salt, freshly ground black pepper, and nutmeg to taste (optional). Preparing takes 10 minutes, and cooking takes approximately 45 minutes.
The steps are as follows: preheat the oven to 200 ºC. Peel and cut the pumpkin, onion, and potatoes into large cubes. Place the vegetables on a baking tray, drizzle with oil, and mix well. Roast for 35-40 minutes, or until the pumpkin is golden and tender; if it browns too quickly, cover with aluminum foil.
Once out of the oven, let it cool slightly and peel the garlic. Transfer the roasted vegetables to a pot, add the potatoes and hot broth, and cook over medium heat for 10 minutes. Blend with an immersion blender until a smooth cream is obtained. Incorporate the cooking cream, season with salt and pepper, and add nutmeg to taste, heating for 2 more minutes without boiling. Serve hot with a drizzle of olive oil and, if desired, toasted pumpkin seeds or croutons.
This recipe yields approximately 4 servings, although it can be adjusted according to the size of the plates. The estimated nutritional value per serving is 180 kcal, 3 g of protein, 28 g of carbohydrates, 6 g of fat, and 5 g of fiber. It’s important to note that these values may vary depending on the specific ingredients used.
The pumpkin cream can be stored in the refrigerator in an airtight container for up to 3 days, always allowing it to cool before storing and avoiding leaving it at room temperature for extended periods. It can also be frozen, remaining good for up to 3 months. For consumption, the best recommendation is to slowly thaw in the refrigerator and heat over medium heat until reaching the desired temperature.
Source: www.infobae.com
