Pumpkin cream with asparagus, ginger, dried tomatoes and arugula

Chef Carmelo
A delicious creamy mix that can be served hot or cold.
Course Main Course, Side Dish


  • 250 grams pumpkin
  • 100 grams potatos
  • 2 tbsp ginger, finely chopped
  • 2 sprigs chives, finely chopped
  • 3 tbsp unsalted butter
  • 1/2 liter chicken broth
  • 2 tbsp olvie oil
  • 45 grams dried tomatoes cut julienne style
  • 12 green asparagus (blanched and cut diagonally)
  • arugula cut into strips


  • Fry the chives together with the ginger, then include the broth, potatoes, pumpkin and boil until the vegetables are soft, strained, blend in the blender, place in a saucepan and keep warm covered.
  • Sauté the blanched asparagus together with the dried tomatoes and the arugula, season with salt and pepper.
  • Presentation:
    Place the cream in a soup plate and in the center the asparagus ragout with the dried tomatoes.!!!

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