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Pumpkin apple cream with cheese

Creams76 minutes2 people
1/52/53/54/55/5 (1.005 votes)
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By Mayra Fernandez Joglar

I know that today's mixture of ingredients can be funny but I would like you to try it since the combination of flavors and textures it is delicious.

On the one hand we find a base made, mainly, of pumpkin and apple that provide a very honeyed flavor.

The contrast is given by the mixture of cream and gorgonzola cheese. It brings that strong and forceful point.

And to finish the crunchy touch, based on pumpkin seeds toasts. The result is a perfectly harmonized first course, which will not leave indifferent neither those at home nor our guests.

All the ingredients are easy to find throughout the year. Although we must take advantage of the fact that we are still in the pumpkin season.

The cheese can be substituted or exchanged for a blue cheese, a Cabrales, some flakes of Gamonéu. In short, a cheese that has a lot of personality. Parmesan, Gruyère, Emmental, and Gouda are not suitable for this recipe as they would not add enough flavor.

You will tell me!

Pumpkin and Apple Cream with Cheese

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Surprise your guests with a cream that combines flavors and textures.

  • Mayra Fernandez Joglar
  • Recipe type: creams
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500 g pumpkin
  • 1 green apple
  • 100 g onion
  • 1 garlic clove
  • ½ branch of celery
  • 250 g of vegetable broth
  • 50 g gorgonzola cheese
  • 50 g of liquid cream
  • 1 tablespoon pumpkin seeds
  • 30 g olive oil
  • Salt and pepper

Music

  1. First we will have to prepare the pumpkin for this we will preheat the oven to 175º.

  2. If the pumpkin is whole, it will have to be cut in half. Then remove the seeds and place them in a glass or ceramic baking dish, with the pulp facing down or the skin facing up, which is the same thing.

  3. Bake it at the same temperature, that is, 175º for about 45 minutes or until when you click it you feel that it is tender.

  4. Once warm, remove the skin and reserve the pulp.

  5. Peel the onion and garlic. Wash the celery and remove the strings. Introduce the previous ingredients in the glass slightly chopped. Finish chopping them by programming 5 seconds, speed 4.

  6. Add the 30 g of olive oil. Sauté for 5 minutes, 100º speed 2. Meanwhile peel and core the apple. Cut it into rough slices.

  7. When the time is up add it to the glass and program 4 minutes, 90º spoon speed.

  8. At the end of the time, add the reserved pumpkin pulp and cover with the vegetable broth. Season it and program 20 minutes, 100º at speed 1.

  9. While the vegetables are cooking, we can take the opportunity to toast the pipes a little in a non-stick pan. You do not need to add oil or butter.

  10. Heat the cheese with the cream in the microwave but without boiling. Mix well so that the ingredients are integrated.

  11. When the Thermomix is ​​finished, mash the vegetables for 30 seconds, going from speed 5 to 9. Spread the cream on individual plates or bowls. Garnish with the cream cheese and the toasted pipes.

Equivalences with TM21

thermomix equivalences


Discover other recipes of: Celiac, Salads and Vegetables, Easy, Egg intolerant, Less than 1 1/2 hours, Soups and creams, Vegetarian

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     Jorge said
    13 years August

    Come on, come on, I'll make it a first course today. I will tell you

    Reply to Jorge
        Mayra Fernandez Joglar said
      13 years August

      that, that ... encourage you to do it and then tell me !!

      kisses!

      Reply to Mayra Fernández Joglar
     Almu said
    13 years August

    This falls fixed this week, we are planning the menu.
    Bicos!

    Reply to Almu
        Mayra Fernandez Joglar said
      13 years August

      Do you also make a weekly menu? I would not know how to live without him !!

      by the way ... those bicos seem Galician, right?

      Kisses!!

      Reply to Mayra Fernández Joglar
     Manoli said
    13 years August

    I have made the recipe and we have found it delicious, although I have substituted the celery for leek, since we do not like celery very much and I did not have it at home.

    Reply to Manoli
        Mayra Fernandez Joglar said
      13 years August

      Hello Manoli,

      I'm sure that with your touch of leek it is also delicious, I'll write it down and try it!

      Kisses!

      Reply to Mayra Fernández Joglar
        Irene Thermorecipes said
      13 years August

      I am one of yours Manoli… celery… has a peculiar flavor… so the leek is better.

      Reply to Irene Thermorecetas