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Lorenza

Lorenza Ávila

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Easy Pumpkin Cream

10 min
15 min
Easy
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Take advantage of the pumpkin season with this pumpkin cream recipe, made from mashed potatoes and accompanied with guajillo pepper, cream and Manchego cheese. This vegetable provides a smooth and creamy texture, in addition to a sweet taste by nature. Give your time to each cooking, so that it concentrates well and uses a ripe pumpkin, so you can extract all the flavor.
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Ingredients

4 servings
  • 3 spoonfuls of Butter
  • 1 Cup of onion finely chopped
  • 1 tablespoon of garlic finely chopped
  • 2 spoonfuls of guajillo chili pepper finely chopped
  • to taste of Salt
  • to taste of black pepper
  • 1/2 teaspoonful of nutmeg
  • 1 teaspoonful of cinnamon
  • 2 cups of pumpkin puree
  • 1 Cup of Vegetables soup
  • 1 Cup of cream
  • 3 spoonfuls of Maple syrup
  • enough of thyme
  • enough of Manchego cheese
  • enough of Pumpkin pip

Preparation

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

PRESENTATION

Garnish with cheese and thyme, and accompany with croutons.

TIPS

Use a ripe pumpkin so you can extract all the flavor. Give each cooking time to concentrate well.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
216
kcal
11%
Carbohydrates
29.4
g
9.8%
Proteins
4.4
g
8.8%
Lipids
9.8
g
15%
Fiber
6.5
g
13%
Sugar
14.4
g
16%
Cholesterol
24.2
mg
8.1%
Esha
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Ratings (1)
Bertha Larios
22/11/2019 17:15:53
Se antoja, la voy a probar !

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