It is snoppy outside from a few days and the cold is biting but there is something magical about this whole white panorama. If it were not an impediment to everyday life, I would like more snow! As a child I adored her, I played and spent hours in the garden, careless of the cold; I would like to find that enthusiasm, to see it fall. I made a puppet, it seemed a gift to that child. I cooked a soup with a bright color, sweet taste and I enjoyed it, beautiful steaming, in front of the window thinking about the time flowing.
Pumpkin Cream
Ingredients
- 700 g Pumpkin in pieces
- 100 g Leek
- 2 tablespoons extra virgin olive oil
- 200 ml Natural water
- 200 ml Coconut milk in a can
- 100 g Boiled chickpeas
- 2 cm Fresh ginger optional
- 2 leaves Sage optional
- q.s. Fine salt
- q.s. pepper
Instructions
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Wash the leek and cut it into slices.
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In a saucepan heat the oil, add the leek and a little water and cook for about 3 minutes.
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Add the pumpkin, water and coconut milk; mix and cover with a lid.
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Cook 20 minutes on medium-low heat, must simmer.
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Then add the chickpeas, the ginger without the peel, sage, salt and pepper.
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Cook for another 10 minutes, without lid, stirring occasionally.
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Remove from heat, whisk with a mixer and serve.
Notes
The pumpkin I used weighed around 850g whole; I gave you the weight net because it varies a lot depending on the gap that is inside! You can substitute the leek with 60 g of onion if you prefer. I recommend, the milk I use is in can, not what you find at the supermarket near soy milk! That is a ready drink and would not give the same result!
