Claudia Schatz
Winter for me results in foods that bring comfort and warmth! At this time of year, we especially need denser, more calorie, and nutritious foods. I have several recipes that I make at least once a week, but this one is my TOP 5, definitely! Super easy, fast, with incredible flavor and color, and what's even better: full of antioxidants and very nutritious. Check the recipe!
Prep time
30 minutes
Cook time
20 minutes
Portion
4 persons
Shelf life
3 days in an airtight container in the fridge or up to 3 months in the freezer
Supplies
Pan
Immersion blender, blender or food processor
Ingredients
1/2 pumpkin cut into cubes
1 onion
3 cloves of garlic
1 chopped carrot
Ginger (optional)
Water (enough to cover the ingredients in the pan)
Salt to taste
1 teaspoon turmeric or curry powder
1 teaspoon thyme
1/2 teaspoon grounded black pepper
1/2 teaspoon nutmeg powder
Method
1. Put the onion in the pan, sauté, add the garlic and ginger with a little water to avoid sticking (and thus avoid using oils).
2. Then add the chopped carrot and pumpkin. Let it sauté with the other ingredients in the pan.
3. Add the water until the contents of the pan are covered. The more water you put in, the more liquid the cream will be.
4. Season with salt, turmeric and pepper or curry, thyme, and nutmeg.
5. When the pumpkin and carrot are tender, turn off the heat.
6. Use an immersion mixer or place the contents in a blender until it reaches a creamy consistency.
** If you want, add more spices and serve with chopped chives and parsley.
Did you try this recipe?
Please, tell me how it looks and what you think. Leave a comment below or share a picture on Instagram with #CShealthsquad and #claudiaschatz! Bon appétit!!