Pumpkin cider cream with arugula and hazelnuts: light recipe ideal for dinner

Desserts

I confess that I consume pumpkin regularly throughout the year, thanks to the fact that my father achieves a great harvest that lasts for months, and I like to prepare it outside the colder months as well. This recipe for Pumpkin Cream Cider with Arugula and Hazelnuts is one of my favorites.

Apple and pumpkin combine very well in sweet and savory dishes, so using a part of cider to cook the vegetable can only give good results. The bitterness of the arugula and the crunchiness of the hazelnuts add a delicious contrast of flavors and textures.

Ingredients

For 4 people
  • Pumpkin peeled and cut without seeds 700 g
  • Sweet onion 1
  • Fresh ginger 1 piece peeled
  • Medium white turnip 1
  • Medium potato 1
  • Dry cider 350 ml
  • Vegetable broth (approximately) 400 ml
  • Laurel 1
  • Arugula 50 g
  • Hazelnuts
  • Ground turmeric
  • Ground cumin
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make pumpkin cider cream with arugula and hazelnuts

Difficulty: Easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

Peel and chop the sweet onion. Cut the pumpkin and the peeled turnip and potato into cubes. Heat a little olive oil in a pot or casserole and fry the onion over medium heat for a few minutes. Add the peeled and minced ginger and stir a few times.

Add the pumpkin and the turnip and potato, season slightly and garnish with cumin and turmeric. Cover with the cider, cook for 3 minutes and add the broth. Add the bay leaf, bring to a boil, cover and cook over medium-low heat for about 20 minutes.

Remove the bay leaf and blend with a mixer, adjusting the liquid level to taste. Correct the salt and give another hit of black pepper. Peel some hazelnuts, toast lightly in an ungreased pan and chop coarsely.

With what to accompany the pumpkin cream

Serve the pumpkin cream with cider in individual bowls and accompany the arugula sprouts and hazelnuts so that each diner is served as they please. It makes a great fall starter or a very comforting light dinner.

5 4 3 2 1 Thank you! 16 votes

Share Pumpkin cream with cider with arugula and hazelnuts: light recipe ideal for dinner

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Topics
  • Recipes of soups and creams
  • Diet
  • Hazelnuts
  • pumpkin
  • Natural cider
  • Light recipes
  • Cooking with BRA

Share

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Tags:  Selection Recipes Desserts 

Interesting Articles

add