Pumpkin curry cream

This summer I went to London and ate at an Indian restaurant. They gave us a pumpkin curry cream delicious, and I tried to memorize the flavors, the spicy touch, the spices, and now at home, after two months I have tried to replicate that recipe and the result has been very good! Surely I have not used the same curry or the amount of spices they use, but the touch really has been very nice. Here I detail it so that you dare with dishes with sparkle!

INGREDIENTS (4 pax):

• 1 clove garlic
• a spring onion
• 1 leek
• 500 gr of pumpkin
• 50 ml olive oil
• 1/2 liter of chicken or vegetable broth
• 200 ml coconut milk
• 1 teaspoon salt
• 2 teaspoons of curry powder
• 1 teaspoon turmeric
• Pepper
• Rolled almonds, sesame, poppy seeds and coriander leaves.

STEP BY STEP RECIPE:

1. The first thing to do is to remove the skin from the pumpkin, and if we have bought it whole (the peanut shape) we also remove all the seeds and we are left with only the orange flesh. The amount of pumpkin is approximate, so if we have 100 gr more or less, it's okay, do not leave a small piece in the fridge.
2. Chop the spring onion, the bulb or white part and the leek as well as the peeled garlic.
3. In a saucepan pour the olive oil, heat, and put all the vegetables to poach with salt, starting first with the garlic, onion and leek and after 5 minutes with the pumpkin, along with turmeric, curry and pepper, another 5 minutes, stirring a couple of times, so that all the spices are integrated.
4. Then add the vegetable or chicken broth, it depends if you prefer the flavor more flavorful or milder, or if you prefer to make a vegetarian cream 100% or not. Leave over medium heat for about 2o minutes.
5. Finally, add the coconut milk and cook for another 5 minutes approximately.
6. Pass everything through the blender to obtain a smooth and creamy cream. If you see that it is too runny, put it back into the saucepan and let it reduce until it reaches the desired consistency, which should not be too runny, but not too thick like a puree. If it is too thick, add a little more broth and whisk again.
7. Taste and adjust salt if necessary.
8. Serve in a nice bowl and garnish with some almonds or cashews, poppy seeds, black and/or white sesame seeds and some coriander leaves. DE-LI-CIO-SA!

For all of you who like spices, this one pumpkin curry cream is incredibly aromatic, intense and with a spicy touch but soft at the same time and for those of you who do not dare with spices, I suggest you make it with less quantity of them and little by little you will get a taste for it! Until a year or so ago I could not stand the spice, nor did I like spices and now I am a super fan!

I hope you like it,

With all my love,

Mireia

My instagram: @cocinayviajes