Easy Pumpkin Cream

Lorenza Ávila
Take advantage of pumpkin season with this pumpkin cream recipe, made from puree and accompanied by guajillo chili, cream, and manchego cheese. This vegetable provides a smooth and creamy texture, as well as a naturally sweet flavor. Give each cooking step its time to concentrate well, and use a ripe pumpkin to extract all the flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons butter
  • 1 cup onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons guajillo chile, finely chopped
  • salt
  • pepper
  • 1/2 teaspoons nutmeg
  • 1 teaspoon cinnamon
  • 2 cups pumpkin purée
  • 1 cup vegetable broth
  • 1 cup sour cream
  • 3 tablespoons maple syrup
  • thyme
  • Manchego cheese
  • pumpkin seeds
Preparation
10 mins
15 mins
Low
  • Heat a skillet over medium heat and sauté the onion and garlic in the butter, then add the guajillo chili. Season with salt and pepper. Cook for 3 minutes.
  • Add the pumpkin puree, vegetable broth, cream, nutmeg, and cinnamon. Cook for 10 minutes; then add maple syrup.
  • Garnish with thyme, strips of guajillo chili, cheese, pumpkin seeds, and serve with bread croutons.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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