Pumpkin cream with curry and coconut milk
This enveloping and fragrant pumpkin cream with curry and coconut milk is an unforgettable taste experience, perfect for warming up autumn evenings. This pumpkin soup, easy and quick to prepare in just 70 minutes, is an explosion of exotic flavors enriched by the sweetness of the pumpkin and the spicy touch of curry. A true vegetarian pumpkin recipe comfort food that will win everyone over!
Dietary Information
Servings:
- 1
To make the pumpkin cream with curry and coconut milk, first prepare the vegetable broth, then clean the vegetables: cut the pumpkin in half, remove the seeds and internal filaments and cut it into slices, without peeling it 1 . Peel and cut the carrots into pieces 2 , then do the same with the potatoes 3 .
- 2
Also clean and roughly chop the leek 4 and the onion 5 . Arrange all the vegetables on a baking sheet lined with parchment paper, then add the garlic cloves 6 .
- 3
Flavor with rosemary, sage and bay leaf 7 , then season with a drizzle of oil 8 , salt and pepper 9 . Cook in a preheated static oven at 180° for 30 minutes.
- 4
Once cooked, remove the vegetables from the oven 10 and remove the pumpkin peel 11 . Transfer all the vegetables to a large pot 12 .
- 5
Pour in the broth 13 and cook for about ten minutes 14 . In the meantime, cut the bread into slices 15 .
- 6
Heat a pan with a drizzle of oil, then place the slices of bread and toast them on both sides 16 . Add a few slices of provola on half of the bread slices 17 , then cover with the others and let the cheese melt 18 .
- 7
After the cooking time, turn off the heat and blend the vegetables with an immersion blender 19 to obtain a smooth and homogeneous cream. Add the coconut milk 20 and mix well 21 .
- 8
Finally, add the curry 22 and mix again. Plate and garnish the pumpkin cream with coconut milk 23 . Your pumpkin cream with curry and coconut milk is ready to be enjoyed accompanied by the cheese bread 24 !
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