Pumpkin and carrot cream with ginger and maple syrup
Roasted ginger and curry, then pumpkin and carrots
Sautéed shallot, grated ginger, and curry toasted until fragrant. Then carrots, Mantuan pumpkin, and maple syrup, boiling water, cinnamon, and nutmeg.
Blend, setting aside two ladles of liquid to adjust consistency at the end.
40 min
Preparation time
First
Category
Low
Difficulty
4 servings
Yield
What is needed
Serves 4.
6 carrots
½ Mantuan pumpkin
1 finely minced shallot
A piece of fresh ginger (about 1 cm)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon curry powder
½ cup coconut milk
2 tablespoons of Pure Dark Maple Syrup
Water, oil, and salt
Pumpkin seeds for decoration
Pomegranate seeds for decoration
Ten steps
Carrots
Peel and slice them into rounds.
Pumpkin
Peel, deseed and cut it into small pieces.
Shallot
Peel it and slice it thinly.
Ginger
Peel and grate it.
Brown
Heat a drizzle of oil in a pot and sauté the shallot.
Toast the spices
Add grated ginger and curry powder and toast for a couple of minutes, until the curry becomes fragrant.
Vegetables
Combine carrots, pumpkin, and maple syrup.
Cook
Sauté for a few minutes, cover with boiling water, add salt, cinnamon, and nutmeg, and simmer for about twenty minutes, until the vegetables are tender.
Before blending
Remove a couple of ladles of liquid: this will be used to adjust the density.
Serves
Nice and warm, garnished with pomegranate seeds, pumpkin seeds, and drops of coconut milk.
Two things to know
Remove the liquid before blending, not after. A cream that is too runny cannot be salvaged; one that is too thick can be, by adding those two ladles.
The curry should be dry-toasted in the pan. If added to water, it remains powdery and won't be fragrant.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up to cooking and stands out in a dough.
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