Roasted Pumpkin Cream with White Miso, Coconut and Ancho Chili Oil

Roasted Pumpkin Cream Recipe with White Miso, Coconut and Ancho Chili Oil

Hello! Today we are going to prepare a cream that combines traditional ingredients with a gourmet touch that you will love. The combination of the natural sweetness of roasted pumpkin with the umami depth of white miso, along with the smoothness of coconut and the aroma of ancho chili oil, creates an ideal dish to share at home and enjoy its unique flavor and benefits.

Preparation time

Organizing your time well will help make this recipe simple and very practical.

• Preparation: 15 minutes
• Cooking: 40 minutes
• Total: 55 minutes
• Servings: 6-8
• Difficulty: Easy

Ingredients

• 1100 g of pumpkin pulp (preferably Castilla pumpkin)
• 3 cloves of garlic
• 50 g of olive oil
• 2 teaspoons of coarse salt
• 1 teaspoon of fresh thyme
• 1200 g of water
• 1 teaspoon of ground white pepper
• 50 g of white wine
• Sliced almonds toasted for garnish
• 2 tablespoons of white miso
• 200 ml of coconut milk
• 2 tablespoons of oil of ancho chili

If you can't find Castilla pumpkin, you can use common pumpkin or sweet potato, although the flavor will be a little less sweet; also, ancho chili oil can be substituted with oil of guajillo chili for a similar flavor.

Utensils we will use

• Medium pot
• Skillet
• Cutting board
• Sharp knife
• Large spoon or spatula
• Blender or food processor
• Fine sieve
• Baking dish with paper

Preparation

1. Prepare the pumpkin and garlic

1. Wash and prepare – Wash the pumpkin under water to remove any dirt. Cut the pumpkin into large cubes, approximately 5 cm per side, and peel if the skin is very thick. Peel the garlic cloves.
2. Roast – Preheat the oven to 200 ºC. Place the pumpkin and garlic on a baking sheet, brush with olive oil and sprinkle with the coarse salt and thyme. Bake for about 40 minutes or until the pumpkin is tender and lightly golden at the edges. This process enhances the sweet and caramelized flavor of the pumpkin.

2. Cook the cream

1. Sauté – In a pot over medium heat, add a little olive oil and briefly sauté the roasted garlic cloves to release their aroma, being careful not to burn them.
2. Add liquid ingredients – Add the roasted pumpkin, white wine, and water to the pot. Cook over medium heat until the mixture boils and integrates, approximately 10 minutes.
3. Add spices – Add white pepper and adjust salt if necessary. White pepper is milder and combines better with creams without overpowering the delicate flavor of the pumpkin.

3. Incorporate miso and coconut milk

1. Blend – Transfer the contents to the blender along with the white miso and the coconut milk. Blend until smooth and homogeneous. It is important to add the miso after cooking to preserve its enzymes and fermented flavor.
2. Strain – If you want an even smoother texture, pass the cream through a fine sieve to remove lumps or fibers.

4. Finish with ancho chili oil

1. Prepare the oil – If you don't have it, lightly heat olive oil and add rehydrated dried ancho chili for flavor and color; let cool and set aside.
2. Serve – Serve the hot cream in deep plates and decorate with a drizzle of the ancho chili oil and toasted slivered almonds for a crunchy contrast.

To finish and serve

Before serving, adjust seasoning if necessary, remembering that miso adds saltiness. You can accompany it with artisanal bread or a fresh salad to balance the dish. This cream is perfect to present on any special occasion or simply for a cool day at home.

I want to share these tips with you

• Control the cooking – The pumpkin should be tender but not mushy so that the cream has a good texture.
• Do not overheat the miso – Add it at the end to preserve its benefits and flavor.
• Adjust salt carefully – Miso already contains salt; taste before adding more.
• Try different pumpkins – Butternut squash is ideal, but you can experiment with other species to discover flavor variations.
• Incorporate a crunchy touch – Toasted almonds not only decorate, but also add interesting texture contrast.

Nutritional Information

• Calories: 86 kcal
• Proteins: 1 g
• Fats: 6 g
• Carbohydrates: 7 g
• Fiber: 2 g

These values are estimates per serving and may vary depending on the brand of ingredients and exact quantities used.

5 keys to make it perfect

• Use fresh and ripe pumpkin: Ensures a natural sweet flavor and better texture when cooking.
• Roast the pumpkin well: Caramelization generates that intense flavor that characterizes this cream.
• Do not add excessive liquids: Maintain the proportion so that the cream does not become watery.
• Respect the miso dosage: An excess can saturate the dish with salt and fermented flavor.
• Decorate with fresh ingredients: Almonds and artisanal oil enhance the sensory experience.

When is it ideal to enjoy it?

This dish is ideal for cool autumn or winter evenings, when a comforting and nutritious food is desired. It is also perfect for family gatherings where you want to offer something special without complicating things. Its attractive presentation makes it an excellent starter for festive dinners or celebrations.

Comparative table of similar recipes

This video shows how to achieve a perfect texture and how ancho chili oil transforms traditional cream.

Here is a detailed tutorial on integrating miso and using oil to give personality to the dish.