Pumpkin here, pumpkin there. And the supermarket is full of it, because not only does this wonderful vegetable live on Halloween, which is exquisite and stands out above all for its versatility.
So that you don’t get bored always eating the same version of pumpkin cream, we thought of sharing some versions with you. alternatives to this popular dish, especially at this time of year, when the pumpkin is in full season —when you already have it all year round on the supermarket shelves—.
You don’t always have to mix it with potato; you can do this with fruits like apple or pear, and Asian spices like curry are fine. Take a look, take note of these three pumpkin cream versions and go ahead and make them at home.
Cream of roasted pumpkin with crispy asparagus
This is @soyunaboladequeso’s version, which only uses four ingredients to a minimalist pumpkin cream whose result will surprise you especially if you add the “garnish”. You need 500 grams of cut and roasted pumpkin, 4 carrots, 1 onion and a drizzle of extra virgin olive oil. And going out, of course.
Cook the pumpkin with the rest of the vegetables —onion and carrots— and the species you like, in addition to bathing them in salt and extra virgin olive oil. At 140 degrees, about an hour, they will be very good. Let them be golden. Mix everything in a food processor or food processor, adding all the juice they have released and leave a homogeneous cream without lumps. Serve it with some sautéed wild asparagus, very crispy and golden, dry-fried and sesame.
Pumpkin, carrot, coconut and curry cream
You already know, if you read us regularly, that @foodtropia, Paola Freire Gómez-Chao, is one of our favorite promoters of home cooking in the world of social networks. Their dishes are delicate, original (without overdoing it) and very hearty. This is the case with this pumpkin cream with coconut milk and red curry paste, which gives a spicy point. You can replace it with curry powder and a pinch of Tabasco.
You should use for two or three portions, 300 grams of pumpkin, 3 carrots, 1/2 onion, 400 ml of coconut milk, 1 teaspoon of curry paste, water to cover the vegetables and salt and pepper. To serve on top, he recommends orange zest and pumpkin seeds.
Step by step is simple: brown the onion, add the pumpkin and carrots and, when they are soft, do the same with the coconut milk. Finally add the curry paste and let the mixture cook before mixing the cream. If the coconut milk is not enough to cover the vegetables, add water to cover them.
Pumpkin and pear cream
A third very original option for pumpkin cream is to combine it with a fruit. We love apples a lot, but we can also do it with pears, like Vanessa Venturas, from @cocinandomelavida, and from @hoycomemossano.
The list of ingredients is as follows: 1 medium squash, 2 large leeks, 2 conference pears, salt, curry powder, water, vegetable oat drink, extra virgin olive oil and goat cheese.
In a casserole, brown the finely chopped leeks. When they begin to brown, add the diced pumpkin and brown well. Add the already peeled pear and the curry. When the pumpkin is golden brown, cover the mixture with water and cook for 10 minutes over medium heat. Then turn off the heat, add goat cheese to taste and let cool. Once hot, pour the vegetables into the food processor or blender, leaving some of the broth unadded, but adding, yes, the glass of vegetable drink. Correct the salt point and add broth as you need to leave the right texture.