Roasting the pumpkin before making the cream concentrates its natural sugars and gives it a much deeper and sweeter flavor than cooking it directly. Fresh ginger adds a perfect warm, spicy touch, and coconut milk adds dairy-free creaminess.
Mediterranean
Roasted pumpkin cream with ginger and coconut milk
Soft roasted pumpkin cream with fresh ginger and coconut milk. Comforting vegan soup, rich in beta-carotene and vitamin A.
- Spain
- MAIN COURSES
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 4 g
- Fiber 4 g
- Carbohydrates 24 g
- Fat 13 g
- Sodium 280 mg
Story behind the dish
Preparation
Roasted pumpkin cream with ginger and coconut milk is a preparation from Spain with easy difficulty. Reserve about 55 minutes in total (15 for mise en place and preparation, 40 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of butternut or peanut squash.
- Have ready: 1 large onion.
- Have ready: 3 cloves of garlic.
- Have ready: 2 teaspoons of grated fresh ginger.
- Have ready: 400 ml of coconut milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 200°C
Preheat the oven to 200°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Cut the pumpkin in half
Cut the pumpkin in half, paint with oil and bake for 35 minutes upside down. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Empty roasted pulp
Empty the roasted pulp. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté onion and garlic in the remaining oil 8 min
Sauté onion and garlic in the remaining oil for 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add ginger and turmeric; kitchen 1 min
Add ginger and turmeric; cook 1 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the pumpkin pulp
Add the pumpkin pulp, broth and coconut milk. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grind until very fine texture; adjust salt
Grind until very fine texture; adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with cilantro
Serve with cilantro, pumpkin seeds and a trickle of coconut milk. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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