Cream of Pumpkin and Chestnuts
First of all .... Happy 2010 to all who pass here!!
... And then ... well ... as we begin this new year?? ... After who knows what culinary debauchery and not only?! ... I would say with something warm, invigorating, good, fragrant and makes us really well! ... A soup of the season so that more people die! ... Pumpkin and chestnuts, wonderful colors and flavors that accompany us throughout the autumn and winter! A cream really easy ... but with a touch more spice ... for a warming effect and pampered!
For 2 / 3 persons:
400 grams of pumpkin already cleaned and cut into chunks
250 grams of boiled chestnuts (I'm ready to vacuum the supermarket)
1 small red onion
1 clove garlic
1 piece of fresh ginger (1, 5 cm)
1 teaspoon cinnamon
600 ml vegetable broth
oil Ages
salt and pepper
250 ml of yogurt and whole
1 / 2 tsp cumin powder
Heat 2 tablespoons oil in a saucepan, add the finely chopped onion, a clove of minced garlic, grated ginger and cinnamon, mix well and fry together for a few minutes.
Combine the pumpkin, cut into cubes, mix well and then pour the soup vegetables.
To make boil and cook about 20 minutes or until the pumpkin is tender.
After 15 minutes of cooking add the pumpkin already cooked chestnuts (I used to sell vacuum-packed cooked chestnuts and I first rinse briefly under running water).
Remove from heat and blend it all with an immersion blender.
Put on the heat to simmer slightly, just to thicken the cream as needed, add salt to a grinding of fresh pepper and turn off.
Prepare the yogurt with cumin, mixing just the two ingredients together.
Serve the cream on plates with a spoonful of yogurt with cumin in the center.
... And then ... well ... as we begin this new year?? ... After who knows what culinary debauchery and not only?! ... I would say with something warm, invigorating, good, fragrant and makes us really well! ... A soup of the season so that more people die! ... Pumpkin and chestnuts, wonderful colors and flavors that accompany us throughout the autumn and winter! A cream really easy ... but with a touch more spice ... for a warming effect and pampered!
For 2 / 3 persons:
400 grams of pumpkin already cleaned and cut into chunks
250 grams of boiled chestnuts (I'm ready to vacuum the supermarket)
1 small red onion
1 clove garlic
1 piece of fresh ginger (1, 5 cm)
1 teaspoon cinnamon
600 ml vegetable broth
oil Ages
salt and pepper
250 ml of yogurt and whole
1 / 2 tsp cumin powder
Heat 2 tablespoons oil in a saucepan, add the finely chopped onion, a clove of minced garlic, grated ginger and cinnamon, mix well and fry together for a few minutes.
Combine the pumpkin, cut into cubes, mix well and then pour the soup vegetables.
To make boil and cook about 20 minutes or until the pumpkin is tender.
After 15 minutes of cooking add the pumpkin already cooked chestnuts (I used to sell vacuum-packed cooked chestnuts and I first rinse briefly under running water).
Remove from heat and blend it all with an immersion blender.
Put on the heat to simmer slightly, just to thicken the cream as needed, add salt to a grinding of fresh pepper and turn off.
Prepare the yogurt with cumin, mixing just the two ingredients together.
Serve the cream on plates with a spoonful of yogurt with cumin in the center.
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