At home we prepare a vegetable puree or cream every week. They are a great resource as a first course at lunch or as a main course at dinner. And they are so easy to make ... The pumpkin one is probably our favorite, especially when we use roasted pumpkin to prepare it.
Roasted pumpkin puree has a point extra sweetness respect those in which the pumpkin is cooked. It takes longer to prepare but it's worth it! Along with the pumpkin, we will also put onion, garlic and a piece of ginger on the oven tray.
If you are not used to use ginger, start with a tiny piece. As with spices, it is better to start this way, little by little, incorporating it in greater quantity as our palate asks for it. Do you dare to prepare this pumpkin puree?
The recipe
Roasted pumpkin cream with boiled egg
The roasted pumpkin puree with chopped egg that we propose today is a round, delicious, light and nutritious dish. Do you dare to try it?
Author Maria
Recipe type: Entrance
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 small pumpkin
- 1 red onion
- 1 cloves of garlic
- A piece of ginger
- 2 tablespoons of extra virgin olive oil
- Salt and pepper
- ½ teaspoon turmeric
- Vegetables soup
- Boiled egg
- .
Preparation
- We preheat the oven to 200ºC.
- We peel the pumpkin, discarding the seeds and cut the meat into pieces that we place on the baking tray.
- We also add the onion, peeled and quartered, the peeled garlic clove and the peeled ginger to the tray.
- We water the vegetables with a drizzle of olive oil, season and roast for 30 minutes or until the pumpkin is tender.
- Then we mash the vegetables with the necessary broth to achieve the desired texture and a pinch of turmeric.
- We serve the puree hot with a chopped boiled egg.