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Pumpkin and ginger velvety

With apples and sour cream

by Ada Parisi
5 min read
Vellutata di zucca e zenzero

Un grande classico delle serate invernali, when you feel goodness and lightness: the pumpkin soup, apples and ginger. One easy recipe, light and with a spicy and spicy flavor, how I like it. And on my youTube channel you will also find a very short VIDEO RECIPE step by step. Contrary to what many people think, the taste of pumpkin velvety and also its texture change a lot according to the pumpkin used. To deepen the theme I leave you to my article on PUMPKIN IN THE KITCHEN, where you'll find everything about this amazing vegetable, versatile, with dozens of varieties and a thousand uses, from sweet to savory. Unmissable the PASTA WITH PUMPKIN CREAM, BUTTER AND SAGE, the PUMPKIN PIE, the TIRAMISU’ PUMPKIN, the RISOTTO PUMPKIN (even in VIDEO RECIPE), the PARMIGIANA PUMPKIN. And I could go on for hours, you know. Find all the recipes HERE.

That being said, to prepare this soup in particular I like use Delica pumpkin, with light orange pulp, less watery, with an intense taste of chestnuts. The combination with ginger, Chili, nutmeg and a pinch of cinnamon give this pumpkin cream a particular taste, intense, spicy and sweet together. Above, sour cream (but you can also use simple Parmigiano Reggiano) and lots of pan-roasted pumpkin seeds. I add a potato to the pumpkin, but if you use the Delica, so pasty, you could also avoid.

A good alternative to Delica is Hokkaido pumpkin, but it is a bit’ harder to find. Or even Mantovana. This pumpkin and ginger velvety lends itself to endless variations: you can complete the velvety with browned bacon, sautéed mushrooms, diced gorgonzola, fried chickpeas, prawns in the pan. In short, the limit is just your fantasy: the pumpkin is a canvas on which to paint a thousand delicious variants. And now I wish you good day.

Vellutata di zucca e zenzero

PUMPKIN AND GINGER VELVETY

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kilogram of Delica pumpkin

250 grams of potatoes

a shallot or a leek

a small celery rib

an apple

extra virgin olive oil, to taste

salt and pepper, to taste

a small piece of chili pepper

a piece of fresh ginger

a pinch of nutmeg (Optional)

a pinch of cinnamon (Optional)

toasted pumpkin seeds, to taste

150 grams of sour cream

chopped rosemary, to taste

Procedure

Pumpkin and ginger velvety

For the pumpkin and ginger soup you must first clean the pumpkin by removing the peel and seeds inside. Look at VIDEO RECIPE step by step to understand the procedure and the final consistency of the velvety.

DO NOT THROW AWAY PEEL AND SEEDS: i remind you that the peel of delica pumpkin and hokkaido pumpkin, well washed, are edible and you can both fry them and season them with oil, Salt, paprika and bake them in the oven at 200 degrees. A tasty alternative to chips. Seeds are also edible: wash them, dry them well, sprinkle them with salt and toast them in the oven until they become crispy. Of course to eat them you will have to remove the peel that contains them.

Cut the pumpkin into pieces, clean and cut the potato and apple. Grating ginger, slice the onion or leek and celery. Brown onion, a small piece of chili pepper, celery and ginger in a pan with little extra virgin olive oil. Add the pumpkin, the apple, potatoes and add water or with vegetable broth. Season with salt, add a pinch of cinnamon and nutmeg, (if you like spicy tastes) cover and cook for 30 minutes or until the vegetables are tender.

Set aside some of the pumpkin cooking water: you might need it to stretch the velvety later. Blend with the mini pimer until you get a cream of the desired density: if it was too dense, add a little of the cooking water you had set aside.

Pour pumpkin and ginger velvet into individual holsters, garnish with sour cream, abundant roasted pumpkin seeds , chopped rosemary and a little freshly ground black pepper. Bon appétit!

 

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