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Velvety gingerbread pumpkin

ingredients

servings

6

Pumpkin

700 grams

Potatoes

600 grams

Onions

1 unit

Carrots

1 unit

Extra virgin olive oil

2 spoons

Iodized salt

to taste

Black pepper

to taste

Nutmeg

to taste

Ginger

1 teaspoon

Vegetable broth

2 liters

Type 00 wheat flour

2 spoons

Butter

50 grams

single courses from Italy - Sicilia

Velvety gingerbread pumpkin

Velvety gingerbread pumpkin

vegetarian with gluten with lactose source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety gingerbread pumpkin

the classic .... dish of this period

Velvety gingerbread pumpkin step 1

step 1

The broth: prepare 2 lt. vegetable broth with 1 nut or fresh vegetables

Velvety gingerbread pumpkin step 2

step 2

Pumpkin: Cut it into jars, season with a salt grit of ground black pepper and nutmeg

Velvety gingerbread pumpkin step 3

step 3

Potatoes: cut into pieces but prepare them for the moment to not make them dark

Velvety gingerbread pumpkin step 4

step 4

Cooking: sliced ​​the onion and sliced ​​the carrot to brown them in a large pan with 2 tablespoons of oil

Velvety gingerbread pumpkin step 5

step 5

once browned, add potatoes and pumpkin cover with broth and cook for 40 minutes

Velvety gingerbread pumpkin step 6

step 6

Blend: after about 40 minutes of cooking, remove the pan from the fire and with the minipimer blend the mixture

Velvety gingerbread pumpkin step 7

step 7

Ginger: put the pan with the baking mixture add grated ginger and stir

Velvety gingerbread pumpkin step 8

step 8

Thinner: soften the butter, and compact it with flour add to the pumpkin compound

Velvety gingerbread pumpkin step 9

step 9

flame up and with a whip, mix for 1 minute or until it becomes thicker if necessary, adjust salt

Velvety gingerbread pumpkin step 10

step 10

serve with an extra virgin olive oil

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