Pumpkin cream, carrots and turmeric with para: a recipe that celebrates the best of autumn and its colors. Vegetable creams are my refuge for autumn and winter dinners and I have to admit that this pumpkin and carrot cream is so good that I strongly suggest you try it. I find this recipe to really be delicious and elegant to bring to the table.
I like very much, even when I have guests, surprise them with a velvety or non-trivial soup, different from the usual. Why always bring a first dish made from pasta or rice to the table (even though the risotto with pumpkin it's always a amazing dish) ? In this case, pumpkin cream and carrots is sweet, mushrooms pioppini fleshy and with slight hint of typical forest mushrooms, mixed oolised seeds and croutons give a crispy note. And then, Despite the winter squash is a vegetable, has a color so cheerful that it makes me smile.
This pumpkin and carrot cream with mushrooms is a vegetarian dish but if you omit the pecorino it becomes a vegan vegetable cream, light and tasty. Indeed, despite being a big cheese lover, I'm re-evaluating the taste of some foods in purity, among them just the vegetable soups. Do you also remember that turmeric is good and we should use it as often as possible, not only for the beautiful bright yellow but also because it has anti oxidants, anti inflammatory and anti cancer. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. Have a good day!
300 grams of carrots
600 grams of pumpkin
a bit of turmeric
a small potato
a coast small celery
250 grams of mushrooms pioppini
200 grams of bread for croutons
pumpkin seeds, to taste
a small piece of chili pepper
salt and pepper, to taste
extra virgin olive oil, to taste
Grated Parmigiano Reggiano 24 months PDO, to taste
vegetable broth (or water), to taste
Peel the carrots and remove the ends, clean the pumpkin by removing the seeds and Peel, Peel the potato and turmeric and cut all the vegetables into pieces, clean and slice the shallots and celery.
For the cream of pumpkin, carrots and turmeric with para, finely chop shallots and celery, Then fry the vegetables in extra virgin olive oil. Add the red pepper, turmeric, carrots, the potatoes and the pumpkin cut into small pieces. Add the vegetable stock to cover vegetables, season with salt and cook until the vegetables will not hold. Puree the soup with a mini pimer until creamy smooth and velvety and set aside.
Clean the poplar mushrooms by removing the end of the stem, then rinse them quickly and dry them carefully. Skip the mushrooms over high heat in a pan with extra virgin olive oil, salt and pepper: cooking should be short, because the fungi for pumpkin cream, carrots and turmeric should remain crunchy.
Cut bread into cubes and toast it in a pan (If you want it to be tastier, add a drizzle of extra virgin olive oil and a pinch of salt), then lightly toast pumpkin seeds too.
Heat the cream of pumpkin soup, carrots and turmeric, Adjust if necessary with salt and pepper, adding to fire off the grated Reggiano Parmesan cheese and extra virgin olive oil. Serve the cream of carrot soup, pumpkin and sautéed mushrooms garnishing it with turmeric para, pumpkin seeds and a little more grated Parmesan cheese. And Bon Appetit!
RECOMMENDED OIL: Extra virgin olive oil of the company Baldizzone, in Liguria. An oil obtained from Taggiasca, with fruity scents, sweetness and mild spicy and bitter feelings. The plants are situated about 500 meters above sea level and, Thanks to a cool climate during maturation, olives give an oil with less intense and more delicate features.
MATCHING: Valdobbiadene Metodo Classico Docg. We chose "10", produced by the company Valdo Spumanti. A sparkling wine obtained with grapes "Glera", that yeast contact for ten months (minimum time), with clear scents of bread crust and white fruit, never aggressive perlage, good structure but at the same time easy to drink.