To prepare today’s cream, I have used garam masala, a mixture that includes cloves, cinnamon, nutmeg, black pepper and cardamom seeds. The garam masala is a slightly spicy mixture of spices with a very strong flavor, so my recommendation is that you use it in its proper measure.
Ingredients
- 800 ml. of vegetable broth
- 400 gr. skinless pumpkin
- 300 gr. of carrot
- 100 ml. of vegetable cream for cooking
- 1 cc of masala (spice mix)
- ½ cc lemon zest
- Fresh cilantro
Preparation
- Peel and cut the carrot into thin slices.
- Heat a thick-bottomed pot, add a little oil and fry the carrot.
- Meanwhile, cut the pumpkin into small cubes and add to the pot. Let the vegetables fry for about 10 minutes.
- Add the vegetable broth, bring to the boil and cover. Let it boil for 15 minutes or until the carrot and pumpkin are tender.
- When the vegetables are ready, add the lemon zest, the masala and the cream. Mix and let cook for 2 minutes. If the broth contains salt, we will not add more.
- Crush the entire contents of the pot until obtaining a smooth cream. If we want a finer cream, we add a little more broth, on the contrary, if we want to thicken the cream, we can leave it on the heat for a while longer to reduce.
