Pumpkin cream is an almost obligatory dish in autumn and winter, not only because it is a seasonal food but also because nothing suits the body better than a hot dish when it is cold.
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In this case, the special touch is given with spices and coconut milk, a classic combination in Asian cultures such as India, for example. So if you want to try something different and exotic flavors, go ahead and cook a wonderful pumpkin cream with coconut milk and ginger.
Ingredients to make Pumpkin Cream with Coconut Milk and Ginger:
- Water
- 1 onion
- 2 cloves of garlic
- 1 piece of fresh ginger
- 700 grams of Pumpkin
- 3 potatoes
- 1 can of coconut milk
- 1 pinch of salt and pepper
- 1 pinch of curry powder
How to make Pumpkin Cream with Coconut Milk and Ginger:
- The first step to make this pumpkin and coconut cream will be to prepare the ingredients. Then, chop the garlic into slices, the onion, the potato and the pumpkin into medium pieces and the ginger finely.
- Remember that ginger has a very powerful flavor, so a small piece, about the size of about two cloves of garlic, will suffice.
- Heat a little oil in a pot and sauté the garlic, onion and ginger. When the onion begins to turn transparent add the potatoes and pumpkin.
- Season with a pinch of salt and pepper and continue cooking for about two minutes.
- Add the coconut milk and water until all the liquid covers about two fingers above the vegetable sauce. Also add the curry, stir everything and cook until it boils for about 30 minutes. You can also use vegetable broth instead of water to intensify the flavor.
- Check that the broth has reduced a bit and that all the vegetables are soft.
- Tip: Curry powder is an optional ingredient, so if you don’t like it, you don’t have to include it.
- Remove the pumpkin cream from the heat, wait a few minutes and blend everything in a blender to obtain a fine and homogeneous cream. Check the seasoning and correct if necessary.
- Serve and enjoy a good plate of pumpkin cream with coconut milk and ginger, decorating the plate with an extra touch of coconut milk and a little ground chili to finish off the spicy flavor of the dish.
