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Recipe

Cream of Pumpkins with Touch of Nutmeg and Pine Nuts

40 min
Easy
7
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Delicious cream of zucchini with pore and touch of nutmeg and toasted white pine nuts.

Ingredients

4 servings
  • 5 zucchini medium
  • 1 leek small (white)
  • 1 liter of milk
  • 1 butter nut
  • 2 spoonfuls of olive oil
  • 1 pinch of nutmeg
  • 1/2 teaspoonful of Salt
  • 15 grams of white pinion

    Preparation

    In a soup pot put the butter to melt and immediately put the olive oil, mix.
    The pore is added in cubes and acitrona, then add pumpkins cut into slices and cooked until the green color is more intense and the pumpkin is half tender.
    3/4 of a liter of milk is added little by little and it is mixed as it is added and the pumpkin is cooked until it is tender (not watered).
    Blend half of the pumpkin and half of the milk with care, as the ingredients are hot. In this way the whole pumpkin is liquefied, if necessary the other 1/4 milk is added depending on the consistency.
    Turn to fire and season with salt and nutmeg. Aside the pine nuts are toasted in the pan, and the cream is decorated.

    PRESENTATION

    Deep dish, the cream is served and in the middle the handful of toasted pine nuts.

    TIPS

    This cream tastes better if it is not overheated, that is, it is finished and served.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    65.5
    kcal
    3.3%
    Carbohydrates
    7.5
    g
    2.5%
    Proteins
    4.0
    g
    8.0%
    Lipids
    2.9
    g
    4.5%
    Fiber
    1.9
    g
    3.9%
    Sugar
    1.1
    g
    1.2%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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