Autumn recipes: Pumpkin cream

Ana Marquès Hidalgo/Ferreries - It's autumn and we love seasonal products, you can make very good and varied recipes. Spoon dishes are back. There is nothing better than a hot dish on a rainy day, which is why stews, stews and broths are the stars of the season.

Vegetable creams become the ideal first course of any menu. Pumpkin is very successful in these preparations.

Pomegranates, pumpkin, chestnuts, persimmons, mushrooms will be the protagonists of these three recipes, classic but with a slightly different touch.

Prepare your apron and have a lot of fun preparing these recipes!
Enjoy it

Pumpkin Cream

INGREDIENTS

For four people
water
1 onion
1 potato
2 garlic cloves
1 piece of fresh ginger
800 g of pumpkin
1 can of coconut milk
1 pinch of salt and pepper
1 teaspoon Thai red curry

PREPARATION

Chop the garlic into slices, the onion, the potato and the pumpkin into medium pieces and the ginger finely.

Heat some oil in a pot and fry garlic, onion and ginger. When the onion starts to become transparent, add the 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 stir-fry. Also add the red curry, stir everything and cook until it boils for about 30 minutes.

Remove the pumpkin cream from the heat, wait a few minutes and grind everything in the blender to obtain a fine and homogeneous cream.

Serve and enjoy a good dish of pumpkin cream!