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Recipe

Cream of Pumpkins with Touch of Nutmeg and Pine Nuts

40 mins
Low
10
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Delicious cream of zucchini with pore and touch of nutmeg and toasted white pine nuts.

Ingredients

4 portions
  • 5 zucchini, medium
  • 1 leek, small (white)
  • 1 liter milk
  • 1 butter nut
  • 2 tablespoons olive oil
  • 1 pinch nutmeg
  • 1/2 teaspoons salt
  • 15 grams 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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