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Ginger pumpkin cream set in a little autumn garden

Ingredients

Directions

This ultra-simple ginger pumpkin cream is a creative idea for an antipasto, something a little exciting, perhaps a bit eccentric, but with great delicacy.

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Steps

1

Wash the pumpkin, cut it in half and remove the seeds. Cook it in the combination microwave oven in two stages: the first steam only, at maximum power for 15 minutes, and the second steam then convection oven at 180°C for a further 15 minutes.

2

In the meantime prepare the porcini powder by putting the dried porcini (if you've dried them yourself, even better!) in the high-power blender; run it at maximum speed for 30 seconds to produce a fine powder.

3

Then cut a fine chiffonade of cabbage, slice the grapes in half diagonally and cut a section from the radish, keeping the leaves attached to the root.

4

As soon as the oven cooking is finished, peel the pumpkin, chop it in pieces and put the flesh into the blender goblet, together with the water, the peeled ginger and a pinch of salt.
Blend it at maximum power to produce a velvety, fairly thick cream.

5

Arrange the plate, with a small circle of pumpkin cream in the centre, on which the cabbage and grapes sit. Place the section of radish beside the cream and finish with a sprinkle of porcini powder, coarsely ground black pepper, a fine trickle of oil and a few drops of vinegar.

Enjoy

Ginger pumpkin cream set in a little autumn garden

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Ingredients

Adjust Servings:
300g delica pumpkin ingredient for pumpkin cream
2cm root ginger fresh - ingredient for pumpkin cream
100ml water ingredient for pumpkin cream
fine salt as required - ingredient for pumpkin cream
60g cabbage ingredient for the little garden
4 black grapes ingredient for the little garden
4 radishes with their leaves ingredient for the little garden
10g dried porcini ingredient for dressing
evo oil as required - ingredient for dressing
kombucha vinegar alternatively apple cider vinegar (as required) - ingredient for dressing
black pepper as required - ingredient for dressing
fine salt as required - ingredient for dressing

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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