Cream of pumpkin curry recipe
The pumpkin cream that we present below in the form of shots is ideal for cold weather. And it is that the pumpkin can be the protagonist of a wide variety of recipes, since it has numerous beneficial effects on the body, such as its high content of antioxidants, iron and beta-carotene. Pumpkin varieties typical of autumn and winter have better qualities to be cooked than those of summer, so it is always advisable to opt for seasonal products when cooking. Likewise, an excellent option to combat the cold is to consume it in the form of hot cream, although it can also be consumed steamed, baked or stewed, alone or combined with other vegetables. In confectionery and desserts it has a wide variety of applications, giving rise to cakes, cookies, flans and jams.
Of Pumpkin Curry:
- 1 onion
- 1 leek
- 400 grams of pumpkin pulp
- 1 apple
- 1 Carrot
- 2 teaspoons of mild curry
- ¾ liter of chicken broth
- 4 tablespoons of olive oil
- 100 milliliters of cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Chives for presentation
How to make Cream of Pumpkin Curry:
- To prepare the curried pumpkin cream, we leave the ingredients ready. So, peel and chop the onion and leek. Cut the pumpkin into cubes. Peel and chop the apple and carrot. Once all this is done, put a pan on the heat with the olive oil, fry the leek and onion for a couple of minutes, add the apple, carrot and pumpkin, and fry for a few more minutes. Add the curry and mix for a few seconds.
- Add the chicken broth and continue cooking the vegetables for 30 minutes. If you prefer to make a vegetarian-friendly pumpkin curry cream, substitute this ingredient for vegetable broth.
- When the vegetables are ready, blend them in the blender, reheat, season with salt and pepper and add the cream.
- Serve the curried pumpkin cream in shot glasses and decorate with chives. This is a perfect option for parties or when we have special guests, although the recipe is also ideal to serve in a deep dish and consume for dinner or lunch
