PUMPKIN CURRY CREAM

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This month of December I went to a cooking class with my friend Beatrice Christmas. The truth is that there was something otherworldly, but one of the dishes we liked and those I'll teach you. This is the first. The touch of curry is doing very well with pumpkin. In the course, it was served in shot glasses and garnished with a julienne of fried leeks.

- In a pan with oil and butter, fry 1 onion, 1 carrot, 1 Golden apple and ½ kg. pumpkin pulp, all peeled and chopped. Add salt and pepper, just a few laps, add 1 tsp. curry, fry and pour 1 liter chicken stock. Simmer gently 30 '. Puree and strain. Reheat, taste for salt and add a splash of cream. You can freeze without cream. Serve sprinkled with parsley, or with fried pumpkin chips.

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