I like pumpkin more and more. It is an ingredient that I love for its sweet flavor and creamy texture. That's why I'm always thinking about how to combine it with other products to use it in creams, risottos, purees, etc. On this occasion I have prepared an aniseed cream of roasted pumpkin, carrot and potato that has been a real discovery, ideal for a comforting dinner on cold days.
To complete it, I used some chunks of chicken and crispy fried onion, and the result is full of nuances and contrasts of flavor and texture, the kind that I like so much. A comforting and flavorful spoon dish that is prepared with very little effort.
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We begin by preparing the pumpkin, which we roast with its skin in the oven, putting it in one or more packages of aluminum foil. In each package we introduce an anise star that will provide a subtle but very interesting flavor to the pumpkin. We leave it in the oven at 190ºC for 30 minutes.
We peel the pumpkin once roasted and chop it into small pieces. We do the same with the fennel, carrots and potatoes, which we can do with the help of a food processor. Once the ingredients are crushed, we add the vegetable broth and let everything cook over low heat for about 25 to 30 minutes. Once it has cooked, we puree the cream with a blender and pass it through a sieve to leave it with a perfect texture.
If you use a Thermomix or a similar robot, you can prepare the cream at speed 3 or 4 for 30 minutes at a temperature of 90ºC and then blend it with the turbo function or speed 10 so that it is very creamy.
Once the cream is finished, we add the liquid cream, bring it to a final boil and serve our cream very hot with a few croutons or with some stews giving out what we have, as a recipe for use, as I did with some fried onion flakes and a piece of cooked chicken breast that I cut into small pieces.
What to accompany the aniseed cream of roasted pumpkin, potatoes and carrot
This aniseed cream of roasted pumpkin, potatoes and carrot is an excellent first spoon dish for cold days. You can serve it on plates or in breakfast-sized cups as a single dish or as a starter at dinner time. You will surely be surprised by the touch of star anise. To accompany this dish, you can use chicken, ham or any leftovers you have in the refrigerator, or boil an egg and chop it into small pieces.
