Un grande classico delle serate invernali, when you feel goodness and lightness: the velvety pumpkin and ginger. An easy recipe, light and with a spicy and spicy flavor, how I like it. Perfect as a detox dinner after party binges. 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, dal dolce al salato. Imperdibile la 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 velvety in particular I like to 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, a very light fondue of dop taleggio (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.
1 kilogram of Delica pumpkin
250 grams of potatoes
a coast small celery
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
a pinch of cinnamon
toasted pumpkin seeds, to taste
25 ml of cream
60 grams of dop taleggio (or your favorite cheese)
Per la vellutata di zucca e zenzero dovete innanzitutto pulire la zucca eliminando la buccia e i semi all'interno.
DO NOT THROW BUCCA 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. Grating ginger, slice the onion 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 and potatoes and add water or with vegetable broth. Season with salt, add a pinch of cinnamon and nutmeg, cover and cook for 30 minutes or until the vegetables are tender.
Mettere da parte un po' dell'acqua di cottura della zucca: 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, aggiungete un po' dell'acqua di cottura che avevate messo da parte.
Heat the cream and add the diced taleggio. Melt the cheese in the cream over a very low heat. Pour pumpkin and ginger velvet into individual holsters, garnish with the fondue of taleggio Dop, abbondanti semi di zucca tostati e un po' di pepe nero macinato fresco. Bon appétit!