Pumpkin Cream
Helena Gómez
This pumpkin cream recipe is ideal for Halloween or Day of the Dead as you can easily find pumpkins.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 zucchinis, girls
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 leek, finely chopped
  • 4 cups vegetable broth
  • sour cream
  • salt
  • pepper
Preparation
25 mins
0 mins
Low
  • Cut off the top of the pumpkins and remove the pulp.
  • Place the pumpkin pulp and garlic in a pot with olive oil and 1/4 cup of water.
  • Cover with aluminum foil and bake at 200ºC until soft.
  • It is necessary to stir the pumpkin occasionally to prevent it from burning.
  • When cooked, let it cool, then blend it with vegetable broth.
  • Sauté the leek with the remaining olive oil, add the pumpkin puree and mix.
  • Season with salt and pepper.
  • Serve with a little sour cream.

Nutritional Information

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