When the body begins to ask for more comforting spoonfuls to drink warm or hot, vegetable creams or purees are always a great option, especially for dinner. The pumpkin cream It is one of our favorites that the whole family usually likes, and in this version we substitute the typical potato which is usually accompanied by kohlrabi, a much lighter and more nutritious vegetable that also helps to give it a better texture.
If you can’t find kohlrabi or nabicol you can try adding turnip white or combine it with a little carrot, sweeter. These vegetables allow us to do without the potato that is normally cooked with the pumpkin to make it more mellow and soften its potency, and cream or milk is often added to make it creamier.
It is not necessary to resort to dairy products to achieve a silky and smooth cream, just let the vegetables cook slowly and crush it very well, emulsifying with the arm of the mixer, adjusting the broth to taste.
Start by preparing all the ingredients as indicated in the list. Ginger peels easily with a teaspoon, scratching the skin, and it is easier to grate it with a fine grating type Microplane, but it can be chopped with a knife. Pumpkin and nabicol are more easily peeled with a Y peeler.
Put a little oil in a pot or casserole and add the ginger and cumin seeds, with a little turmeric if desired. Heat over a very low heat so that spices release their aroma, and add the onion. Salt lightly and, if we don’t want to add more oil, add a little broth or water. Let it fry gently until it becomes transparent.
Add the pumpkin and kohlrabi, add salt and pepper, give it a few laps and pour over the wine. Let the alcohol evaporate and cover with the broth, without adding it completely. Add more turmeric if desired, stir, bring to a boil, cover, and lower the heat. Cook gently until the vegetables are very tender, stirring occasionally.
Crush with the arm mixer or in a glass mixer -or use a robot, if you have one-, correcting the liquid level to taste. Taste and adjust for salt and pepper, if necessary.
With what to accompany the pumpkin and kohlrabi cream
We like to close the circle by crowning the cream with pumpkin seeds or seeds, which we can take advantage of from the vegetable itself when we prepare it, if they are large, or buy them natural. Lightly toasted In the pan or oven, seasoned with spices, they add a rich crunchy counterpoint as well as adding valuable nutrients.
To turn it into a much more complete plate We can add chopped or poached hard-boiled egg as a garnish, natural yogurt or cottage cheese, cooked chickpeas, tofu cubes or a little tahini, if we are vegan.
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