Roasted Pumpkin Cream with Fennel
A smooth fennel and potato cream served with cubes of roasted pumpkin.
The pumpkin roasts while the fennel, onion, and potato cook. The base is then blended with cream and some of the cooking water to adjust the texture, and finished with the roasted pumpkin.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Roast the pumpkin
Preheat the oven to 200 °C. Toss the pumpkin with the olive oil, salt, and pepper; spread it on a baking tray and roast it.
Temperature: 200 °C / 392 °FReady to continue when: The pumpkin should be tender when pierced.
25 min - 02
Cook the fennel base
While the pumpkin roasts, melt the butter in a saucepan and sauté the fennel and onion. Add the potato, cover the vegetables with water, and add salt. Cook over medium heat.
Ready to continue when: The potato and fennel should be tender.
20 min - 03
Blend and serve
Drain the vegetables, reserving some of the cooking water. Blend them with the cooking cream and add cooking water until the desired consistency is reached. Serve the cream with the roasted pumpkin on top.
Ready to continue when: The cream should be smooth and have the desired consistency.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.