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Lorenza

Lorenza Ávila

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Easy Pumpkin Cream

10 mins
15 mins
Low
4.666667
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Take advantage of the pumpkin season with this recipe for pumpkin cream, made from puree and accompanied with guajillo chili, cream and Manchego cheese. This vegetable provides a smooth and creamy texture, as well as a naturally sweet flavor. Give your time to each cooking, so that it concentrates well and use a ripe pumpkin, so that you can extract all the flavor.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 3 tablespoons butter
  • 1 cup onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons guajillo chili, finely chopped
  • to taste salt
  • to taste black pepper
  • 1/2 teaspoons nutmeg
  • 1 teaspoon cinnamon
  • 2 cups pumpkin puree
  • 1 cup vegetable broth
  • 1 cup cream
  • 3 tablespoons maple syrup
  • enough thyme
  • enough manchego cheese
  • enough pumpkin pip

Preparation

Heat a skillet over medium heat and sauté in the butter, onion and garlic, then add the guajillo chili. Season with the salt and pepper. Cook 3 minutes.
Add the pumpkin puree, vegetable broth, cream, nutmeg, and cinnamon. Cook for 10 minutes; then add maple syrup.
Garnish with thyme, guajillo chili strips, cheese, pumpkin seeds and serve with bread croutons.

PRESENTATION

Garnish with cheese and thyme, and serve with croutons.

TIPS

Use a ripe pumpkin so you can extract all the flavor. Give your time to each cooking, so that it concentrates well.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
86.5
kcal
4.32%
Carbohydrate, by difference
8.2
g
2.73%
Protein
1.1
g
2.2%
Total lipid (fat)
5.9
g
9.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (3)
Deyaneyra Fernandez
13/10/2020 09:16:58
o oo 9oo
Constanza Neme
11/12/2019 11:15:20
la miel de maple se puede reemplazar por miel de abejas?
Bertha Larios
22/11/2019 17:15:53
Se antoja, la voy a probar !

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