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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 Vegetables soup
  • 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
* 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
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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