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Creams are a safe bet for any lunch or dinner, as a main dish or as an accompaniment. In our case, we prepare it with seasoning and adding Iberian ham on top, making it a very complete main dish. The warm pumpkin cream in autumn will give us that energy we need for the first days of cold and routine.
Pumpkin is one of the most used products at this time of the year in our kitchen, and it brings a sweet and flavored taste to each recipe. In addition, there are thousands of different ideas to introduce it in every dish: mashed in the form of cream as a first course, roasted as an accompaniment in a second course and as a cake for desserts. In fact, even its seeds are used in countless recipes!
For the preparation of this classic recipe we have chosen Jamón Bellota Ibérico Enrique Tomás. This way, we will achieve that contrast between sweet and salty, which diners like so much, as well as the combination of textures and the richness of nuances in the flavor.
Next, we will tell you how to prepare this pumpkin cream with Iberian ham/jamón ibérico.
Authorolga montillaCategoryBuy Iberico Bellota Ham, Ibérico Bellota HamDifficultyBeginnerIn autumn you can not miss the pumpkin cream, a star dish that will give color to your daily menu and, undoubtedly, very good results.
Ingredients ready! Gather them together and cut the pumpkin, onion and carrot into small pieces, as you can see in the picture.
Prepare your mixed vegetables for stir-frying. In a casserole dish, cover the bottom with virgin olive oil, put over medium heat and add the onion with a little salt and ground black pepper to taste. Fry until the onion is transparent and then add the carrot and the pumpkin and fry for 2 minutes. Add just enough water to cover the pumpkin and carrot and cook over medium heat for 20-30 minutes until you try them soft.
When we have them ready and golden brown, we can grind them in the blender that we have at home.
Finally, when they are well mashed, plate them and add the Jamon bellota on top.
For lovers of crispy jamón, we recommend putting the it in the oven for a seconds minutes. This will dry it out and give us the crispiness we are looking for. Although in our case, we don't recommend it in order to maintain all the nuances of flavors in the cream.
Ingredients ready! Gather them together and cut the pumpkin, onion and carrot into small pieces, as you can see in the picture.
Prepare your mixed vegetables for stir-frying. In a casserole dish, cover the bottom with virgin olive oil, put over medium heat and add the onion with a little salt and ground black pepper to taste. Fry until the onion is transparent and then add the carrot and the pumpkin and fry for 2 minutes. Add just enough water to cover the pumpkin and carrot and cook over medium heat for 20-30 minutes until you try them soft.
When we have them ready and golden brown, we can grind them in the blender that we have at home.
Finally, when they are well mashed, plate them and add the Jamon bellota on top.
For lovers of crispy jamón, we recommend putting the it in the oven for a seconds minutes. This will dry it out and give us the crispiness we are looking for. Although in our case, we don't recommend it in order to maintain all the nuances of flavors in the cream.
Otros idiomas: Español Français Deutsch Italiano
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