Pumpkin cream with crispy asparagus

Pumpkin cream with crispy asparagus tips: a healthy recipe

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In these unstable spring days with days that suddenly become cooler, vegetable creams are a recurring resource in my kitchen. Light but satisfying, now we can taste them more temperate or opt for recipes that are equally tasty served colder, like this Pumpkin cream with crispy asparagus tips.

The cream can be varied a little to the taste by playing with the vegetables from this base recipe, very soft but tasty. Taking advantage of being in season, the finest green asparagus is perfect to separate the tips and saute them, turning them into a crunchy garnish as a contrast of textures. Keep reading: The bearberry facts, ideal medicine for urinary infections

Pumpkin cream with crispy asparagus Ingredients For 4 people

Pumpkin cream with crispy asparagus

  • Peeled pumpkin: 800 g
  • Garlic cloves: 1
  • Sweet onion: 1
  • Leek: 1
  • Vegetable or chicken broth: 500 ml
  • Miso (optional): 15 ml
  • Fine green asparagus: 15
  • Fish roe to taste (salmon, mullet, substitute …)
  • Ground or fresh turmeric to taste
  • Black pepper
  • Salt
  • Extra virgin olive oil
  • Chive

How to make Pumpkin cream with crispy asparagus

Total time: 50 m
Elaboration: 10 m
Cooking time: 40 m

Peel the pumpkin and remove the seeds. Cut into cubes and weigh to separate the 800 g we need. You can also complete the weight with a small potato or carrot. Chop the onion and the clove of garlic, cut the leek washed in slices.

Heat a little olive oil in a large pot and add the onion with a pinch of salt. Cook over low heat until tender and transparent. Add the garlic and stir well so that it releases its aroma without burning. Add the leek and sauté the whole for a couple of minutes.

Add the pumpkin with turmeric to taste (if we use it), season and cover with the broth. Bring to a boil, cover and lower the heat. Cook for about 30 minutes , or until the pumpkin is very tender. Add the miso, and grind very well.

Pumpkin cream with crispy asparagus

Wash the asparagus and separate the tips. Saute on a griddle with a pinch of salt over high heat, briefly, leaving them crisp without getting burnt.

Serve the pumpkin cream with the crispy ends, add some fish eggs to taste (or substitute vegetable caviar). Add ground pepper and chives washed well chopped.

This cream of pumpkin is very soft and allows other dressings, for example a bit of grated cheese, a splash of vegetable cream or a bit of yogurt, chopped nuts or cooked or poached egg. A good portion can be a light dinner with a bit of quality bread, but it is also a great first course of a more complete menu. It can be taken hot or warm, even cold is very rich. Try this recipe: http://fruitnfood.com/2018/05/23/4-delicious-recipes-with-mint/

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