Pumpkin and Carrot Cream with Ginger Recipe
The pumpkin and ginger cream that we have prepared is a highly recommended dish for pregnant women, since it has ginger, ideal for nausea, and pumpkin, rich in folic acid. It is a pumpkin and carrot cream without potatoes, which can be prepared for dinner or left ready the day before to take to the office.
If you like healthy soups and creams, this Curry Ginger Pumpkin Cream is a fabulous option. The curry gives it a very exotic and tasty touch. Remember that curry is a very powerful mixture of spices and you can put it according to your taste. Dare to follow this recipe and tell us what you think!
Ingredients to make Pumpkin and carrot cream with ginger:
- 2 cups pumpkin
- 2 carrot
- 2 cloves of garlic
- 1 spring onion
- 1 pinch of fresh ginger
- 1 pinch of fresh turmeric
- 1 pinch of salt
- 1 teaspoon curry powder
How to make Pumpkin and Carrot Cream with Ginger:
- We begin by making a sauce with the whole garlic, the onion cut into julienne strips and the peeled and sliced carrots. Let cook for 4 minutes.
- Add the pumpkin peeled and cut into not very large pieces. Add salt and ground black pepper and let it cook for 4 more minutes.
- It is time to add the grated fresh ginger and grated turmeric. The ginger will give a mild and highly aromatic spicy touch to the pumpkin and carrot cream.
- Season with the curry powder, mix all the ingredients well and cover with water or vegetable broth. Let the pumpkin, carrot and ginger soup cook for 20 minutes over medium heat, until the pumpkin and carrot are tender.
- Before beating the pumpkin and carrot cream, we remove the garlic and beat well until there are no lumps. If it is too thick, you can add a little more water. If necessary, adjust the salt.
- When serving, we put a little black sesame and toasted sesame on top of this cream of pumpkin and carrot with ginger. To try other similar soups, you can make ginger carrot cream. It’s delicious!
