Ingredients:
- 500 g of pumpkin
- 5 g of ginger powder
- 20 g of butter
- 50 g of cream cheese
- 5 g of fresh dill
Preparation:
To prepare this cream of pumpkin soup, start by cutting the pumpkin into 3×3 cm pieces, to ensure uniform cooking.
![Crema de calabaza con jengibre y crema de queso con eneldo](https://www.sous-vide.cooking/wp-content/uploads/2021/06/Crema-de-calabaza-con-jengibre-1024x683.jpg)
Then, vacuum pack the pieces of pumpkin in a bag with the butter, the ginger and the salt. Cook the bag in the SmartVide sous-vide cooker for 1 hour at 80ºC until the pumpkin is soft.
In the meantime, mix the cheese with the finely chopped dill and put to one side.
![](https://www.sous-vide.cooking/wp-content/uploads/2021/06/Crema-de-calabaza-con-jengibre-7.jpg)
Once the pumpkin is cooked, blend with the XM-12 blender, add salt to taste and serve with a quenelle of the cheese mixture.
Cream of pumpkin soup with ginger and cream cheese with dill
In this recipe, the sous-vide technique helps to control the cooking process and enhance the flavours and aromas.
Notes from the chef