Ginger Pumpkin Cream Soup
Halloween Menu: Pumpkin and ginger cream with extra virgin olive oil - Reserva familiar Arquebino Castillo de Canena.
Ingredients
- 1 kg pumpkin peeled
- 2 sweet onions
- 1,5 l vegetable stock or free-range chicken (we may not use all of it)
- Ginger freshly grated
- Extra virgin olive oil - Castillo de Canena Arbequino Family Reserve
- Fresh cheese o Creme fraiche (optional)
- Salmon caviar optional
Instructions
- Sauté the chopped sweet onions in extra virgin olive oil until transparent.
- Add the diced pumpkin and sauté for 5 more minutes.
- Add 1 litre of stock with 2 teaspoons of grated ginger.
- Cook until the vegetables are tender and add more or less broth, depending on how you want the consistency of cream.
- Serve very hot, finishing the dish with a spiral of Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil.
- If you want to make the dish more sophisticated, you can mix the creme fraiche or very cold cream cheese with the AOVE Castillo de Canena Reserva Familiar Arbequino and half a teaspoon of grated ginger.
- Finish the dish with a spoonful of this cream and a few grains of salmon caviar.