Roasted Castilla Squash Cream with White Miso and Ancho Chile

Recipe for Roasted Castilla Pumpkin Cream with White Miso and Ancho Chili

This roasted cream is a comforting dish that combines the natural sweetness of Castilla pumpkin with the deep, umami flavor of white miso and a subtle touch of ancho chili. Ideal to enjoy at home on a cool afternoon, this simple recipe highlights humble ingredients with techniques that develop their best flavor.

Preparation time

Times reflect the complete process, from roasting the vegetables to the final cooking of the cream.

• Preparation: 15 minutes
• Cooking: 60 minutes
• Total: 75 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the cream

• 600 grams of kabocha squash, peeled and deseeded
• 1 large carrot
• 200 grams of sweet potato
• 2 shallots
• 2 cloves of garlic
• 1 slice of fresh ginger root
• 200 grams of vegetable broth
• 200 grams of evaporated milk
• 1 tablespoon of white miso
• ¼ teaspoon of ground nutmeg
• Freshly ground black pepper, to taste
• Salt, to taste
• A few fresh sage leaves
• Extra virgin olive oil, as needed
• Toasted pistachios, for garnish

For the accompaniment

• 4 slices of bread
• 4 teaspoons of smoked butter

If you can't find white miso, you can substitute it with a smooth mixture of soy sauce and a little almond paste to maintain the texture and umami flavor. For the smoked butter if you don't have it, a good natural butter and a pinch of paprika provide a similar effect.

Utensils we will use

• Medium pot
• Baking sheet
• Sharp knife and cutting board
• Blender or food processor
• Spoon or spatula for mixing
• Strainer (optional for broth)
• Serving dish or deep plates
• Pan for toasting pistachios and heating butter
• Toaster or grill for bread

Preparation

1. Prepare and roast the vegetables

• Wash and cut the pumpkin: Cut the Castilla pumpkin lengthwise and remove the seeds. Do not remove the skin until after roasting to preserve its shape and facilitate handling.
• Prepare the carrot and sweet potato: Wash the carrot without peeling it if you prefer to preserve nutrients, cut it into large pieces. Wrap the sweet potato in aluminum foil to retain moisture when baking.
• Prepare shallots and garlic: Cut the head of garlic in half horizontally to expose the cloves. Wrap shallots and garlic with a drizzle of olive oil and light salt in aluminum foil for roasting.
• Place the vegetables on the tray: Arrange all ingredients so they don't overlap too much, allowing them to roast well.
• Bake at 180ºC: Activate top and bottom heat. The time will be approximately one hour, but it will be ready in stages: the pumpkin and sweet potato when tender when pricked, the shallots and carrot earlier, remove them when ready to prevent them from drying out.

2. Peel and prepare for blending

• Extract the pulp: Let the pumpkin and sweet potato cool for a few minutes to handle them comfortably. Peel both, separate the pulp with a spoon.
• Peel shallots and garlic: Remove the skin from the shallots and gently squeeze the roasted garlic cloves, reserving any leftovers for other recipes.
• Prepare the ginger: Peel the ginger slice and chop it very finely to better integrate it into the mixture.

3. Blend and cook the cream

• Place everything in the blender: Add the pumpkin, sweet potato, carrot, shallots, garlic, ginger, vegetable broth, and evaporated milk. Also incorporate white miso, nutmeg, pepper, sage leaves, and a pinch of salt.
• Process until a homogeneous cream is obtained: The texture should be smooth and velvety. If it's too thick, adjust with a little vegetable broth.
• Pour into the pot and heat: Bring to a gentle boil and let it simmer for one minute, stirring constantly to integrate flavors.
• Emulsify with olive oil: Add a generous drizzle of extra virgin olive oil and mix well to combine and give shine to the cream.
• Adjust seasoning: Taste and adjust salt or pepper to taste, maintaining the balance so that the roasted sweetness and the umami of the miso stand out.

4. Toast pistachios and prepare bread

• Toast the pistachios: In a dry pan, move the pistachios until lightly browned and fragrant, being careful not to burn them to maintain their fresh flavor.
• Toast the bread: Place the slices in a toaster or pan until crispy and golden.
• Spread the smoked butter: Generously cover the toasted bread for a creamy contrast with deep, smoky notes.

To finish and serve

Serve the hot roasted pumpkin cream in deep bowls. Garnish with toasted pistachios, an additional pinch of freshly ground black pepper, and a few drops of extra virgin olive oil. Serve with toasted bread spread with smoked butter and, if desired, place a crispy sage leaf for aroma and texture. This preparation is best enjoyed freshly made, but also keeps well refrigerated for a second enjoyment.

Nutritional Information

• Calories: 250 kcal
• Protein: 4 g
• Fats: 10 g
• Carbohydrates: 32 g
• Fiber: 5 g

These values are approximate estimates per serving and may vary depending on exact ingredients and portions served.

5 practical tips for a perfect roasted cream

Every detail counts to achieve the ideal texture and flavor in this roasted cream of Castilla Pumpkin.

1. Roast the pumpkin and other vegetables well: Slow roasting at medium temperature concentrates natural sugars, achieving a more intense and sweet flavor. Avoid setting the oven too high so that they don't burn on the outside and remain raw on the inside.
2. Use homemade or good quality broth: The broth adds depth without overpowering the cream. If you use store-bought broth, choose a low-salt one to better control the final flavor.
3. Incorporate the miso at the end: This fermented ingredient loses its properties if it boils too much. Add it when blending or just after removing the cream from the heat.
4. Don't forget the texture: The cream should be as smooth as possible. If you have time, pass the mixture through a sieve or strainer to remove fibers or lumps.
5. Combine contrasts: Toasted pistachios and bread with smoked butter give it a crunchy and creamy touch that complements the velvety flavor of the cream.

When is it ideal to enjoy this roasted pumpkin cream

This cream is perfect for cool days or autumn evenings when you're looking for a comforting and simple meal. Ideal for family dinners or for entertaining guests at home with a dish that doesn't require much work but offers flavor and presence. It also works well as a starter for a special menu or for those occasions when you want to eat a nutritious dish, with seasonal ingredients, that brings tranquility to the body and mind.

Comparative table with similar cream and soup recipes

Share your experience preparing this roasted cream

Cooking is for experimenting and sharing. After preparing this roasted cream with Castilla Pumpkin y white miso, feel free to comment on how it turned out, what variations you used, or what combination you thought was best with the touch of ancho chili. Did you try changing the type of bread or adding any fresh herbs? Share your tricks and bring this simple but filling recipe to life.

Culinary glossary for this recipe

• Tatemar: Roast slowly so that foods develop a sweet and toasted flavor.
• White miso: Fermented soy paste, smooth and less salty, used to provide umami.
• Umami: The fifth taste, a savory and deep sensation that enhances other flavors.
• Fresh sage: Herb with a mild aroma used to perfume dishes without dominating.
• Emulsify: To mix two ingredients that normally do not combine, such as oil and water, to obtain a homogeneous mixture.