1kg of peeled pumpkin
2 sweet onions
1.5 liters of vegetable stock or chicken one (maybe you don’t use all of it)
Grated fresh ginger
Castillo de Canena Family Reserve Arbequina EVOO
Creme fraiche or fresh cheese (optional)
Salmon Caviar (optional)
Sauté chopped sweet onions in extra virgin olive oil until they are translucent. Add the pieces of pumpkin and sauté for 5 minutes. Add 1 liter of stock with 2 teaspoons of grated ginger. Simmer until vegetables are tender and add more stock, depending on how much creamy consistency you desire.
Serve hot and finish the dish with some extra virgin olive oil Castillo de Canena Family Reserve Arbequina.
If you want to sophisticate a little bit more the plate, you can mix the creme fraiche or cream cheese very cold with our Castillo de Canena Family Reserve Arbequino EVOO and half a teaspoon of grated ginger. Finish the dish with a tablespoon of cream and a few grains of salmon caviar.