In this delicious recipe apple and pumpkin are combined that go well in both sweet and savory dishes. In addition, the cider to cook the vegetable is great.
Finally, the bitterness of the arugula and the crunchiness of the hazelnuts add a delicious contrast of flavors and textures.
Ingredients for 4 people
- Pumpkin peeled and cut without seeds700 g
- Sweet onion 1
- Fresh ginger 1 piece peeled
- Medium white turnip 1
- Medium potato 1
- Dry cider 350 ml
- Vegetable broth (approximately) 400 ml
- Laurel 1
- Arugula 50 g
- Ground turmeric
- Ground cumin
- Ground black pepper
- Extra virgin olive oil
First of all, peel and chop the sweet onion and cut the pumpkin, turnip and potato into cubes.
Then, heat a little olive oil in a pot or casserole and sauté the onion over medium heat for a few minutes. Add the peeled and minced ginger and stir a few times.
Add the pumpkin and turnip and potato and season with a pinch of salt and pepper and add cumin and turmeric.
Cover with the cider, cook for about 3 minutes and add the broth. Then, add the bay leaf, and cook over medium-low heat for about 20 minutes.
Remove the bay leaf and blend with a mixer, adjusting the liquid level to taste. Add if necessary salt and give another hit of black pepper.
Peel some hazelnuts, toast lightly in an ungreased pan and chop coarsely.
Serve the pumpkin cream with cider in individual bowls and accompany with the arugula sprouts and hazelnuts.