Cream of pumpkin and ginger with gorgonzola: What's better than a cream of vegetables in the evening when we need comfort? And what could be more beautiful bright color pumpkin, that conveys a feeling of warmth? The version that I propose today is completely in season: a pumpkin and ginger cream with gorgonzola, prepared with a fried making it tastier and a piece of potato that makes it thick and creamy. If you want, You can lighten the dish avoiding the sauce and simply by boiling the pumpkin with potatoes and ginger. If the calories you do not scare, then watch the VIDEO RECIPE RISOTTO PUMPKIN CASTELMAGNO and try this good risotto and easy.
I spiced this cream of pumpkin soup with ginger, that makes it spicy and fragrant and I enrich with diced spicy gorgonzola, a chopped toasted hazelnuts and a little’ chives. The cream of pumpkin and ginger is prepared quickly, It is rich in vitamins and can be frozen in convenient portions. Not only, you can also customize it each time as favorite: nuts such as walnuts, Pistachio, Hazelnuts are such a good idea.
The pumpkin lends itself to countless preparations in the kitchen (I found lots of all my RECIPES WITH PUMPKIN) both soups and velvety both tasty RISOTTOS, Parmesan and even GREEDY GATEAU POTATO AND PUMPKIN. In short, there are many all recipes to try, What are you waiting for? Have a good day!
1 kilogram of clean red pumpkin and cut into pieces
2 medium-sized potatoes, peeled and cut into pieces
Golden onion, finely chopped
means finely chopped leek
4 tablespoons of fresh liquid cream
60 grams of grated Parmesan Seasoned
a slice of fresh ginger
extra virgin olive oil, to taste
salt and pepper, to taste
60 grams of spicy gorgonzola
20 grams of chopped toasted hazelnuts
chives, to taste
For the cream of pumpkin and ginger with gorgonzola, put in a large saucepan a little extra virgin olive oil, leek and onion, they will dry on low heat until it becomes transparent. If they tend to darken instantly add a few tablespoons of hot water well. Combine pumpkin, potatoes and slices of ginger and brown slightly.
Pour hot water to cover two-thirds vegetables. Season with salt, cover and let cook over low heat until the pumpkin is tender.
When the pumpkin is cooked, drain three-quarters of the cooking water and pass it all on to the mixer: the texture should be creamy. Cook the soup over low heat for even a few minutes, then add the cream and Parmesan and season with salt and pepper mix everything for two minutes. Serve the soup with pumpkin and ginger, garnishing the dish with diced spicy gorgonzola, a drizzle of extra virgin olive oil, the grains of toasted hazelnuts and some chopped chives. Bon appétit!
MATCHING: recommend a white semi-aromatic such as Grechetto Colli Martani, a wine with a good acidity and flavor, able to balance the sweet taste of the pumpkin. In particular, we suggest the Grechetto produced by the Company Antonelli San Marco, a Montefalco, in Umbria.