Ginger Pumpkin Cream Soup

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receta de crema de calabaza y jengibre
Halloween Menu: Pumpkin and ginger cream with extra virgin olive oil - Reserva familiar Arquebino Castillo de Canena.

Ingredients
  

  • 1 kg pumpkin peeled
  • 2 sweet onions
  • 1,5 l vegetable stock or free-range chicken (we may not use all of it)
  • Ginger freshly grated
  • Extra virgin olive oil - Castillo de Canena Arbequino Family Reserve
  • Fresh cheese o Creme fraiche (optional)
  • Salmon caviar optional

Instructions
 

  • Sauté the chopped sweet onions in extra virgin olive oil until transparent.
  • Add the diced pumpkin and sauté for 5 more minutes.
  • Add 1 litre of stock with 2 teaspoons of grated ginger.
  • Cook until the vegetables are tender and add more or less broth, depending on how you want the consistency of cream.
  • Serve very hot, finishing the dish with a spiral of Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil.
  • If you want to make the dish more sophisticated, you can mix the creme fraiche or very cold cream cheese with the AOVE Castillo de Canena Reserva Familiar Arbequino and half a teaspoon of grated ginger.
  • Finish the dish with a spoonful of this cream and a few grains of salmon caviar.
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