Aniseed cream of roasted pumpkin, carrot and potato, the ideal recipe for dinner when its cold
I like pumpkin more and more. It is an ingredient that I love because of its sweet taste and creamy texture. That is why I am always thinking about how to combine it with other products for use in creams, risottos, purees, etc. On this occasion, I have prepared an aniseed cream of roasted pumpkin, carrot and potato that has been a discovery, ideal for a comforting dinner on cold days.
To complete it, I used some stumps of chicken and crispy fried onions, and the result is full of nuances and contrasts of flavor and texture, of those that I like so much. A comforting and tasteful spoon dish that is prepared with very little effort.
For 4 people
- Pumpkin600 g
- 4-star anise
- Fresh fennel 1/4 of the bulb
- Vegetable broth600 ml
- Liquid cream for cooking70 ml
- Crispy fried onion to decorate
How to make aniseed cream of roasted pumpkin, carrot and potato
- Total time1 h
- 1-hour cooking
We start preparing the pumpkin, which we roast with its skin in the oven, putting it in one or several packages of aluminum foil. In each package, we introduce an anise star that will bring a subtle but very interesting flavor to the pumpkin. We leave it in the oven at 190 ° C for 30 minutes.
Peel the pumpkin once roasted and chop it into small pieces. We do the same with fennel, carrots, and potatoes, which we can do with the help of a kitchen robot. Once the ingredients are crushed, we add the vegetable broth and let everything simmer for about 25 to 30 minutes. Once cooked, we crush the cream with a blender and pass it through a Chinese to leave it with a perfect texture.
If you use a Thermomix or a similar robot, you can prepare the cream at speed 3 or 4 for 30 minutes at temperature 90 ° C and then crush it with the turbo function or speed 10 so that it is creamy.
After the cream, add the liquid cream, give a final boil and serve very hot our cream with some croutons or with a few trips giving out what we have, as a recipe for use, as I did with some fried onion flakes and a piece of cooked chicken breast that I cut into small pieces.
With what to accompany the aniseed cream of roasted pumpkin, potatoes and carrot
This aniseed cream of roasted pumpkin, potatoes and carrots is an excellent first spoon dish for cold days. You can serve it on plates or in breakfast-sized cups as a single dish or as an entree at dinner time. Surely you are surprised by the touch of star anise. To accompany this dish, you can use chicken, ham or any rest you have in the fridge, or cook an egg and chop it into small pieces.