Pumpkin and Corn Cream

Name: Pumpkin and Corn Cream
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 can sour cream, from Elote Herdez®; 1 cup winter squash, make puree; 1 cup cow's milk; 1/4 onions, chopped; 1 can corn kernels, Herdez®; 1 tablespoon butter; 1 cup granulated chicken bouillon, dissolved in water; 1 pinch nutmeg powder; salt, to taste; pepper, to taste

Lizzette Landaverde

Delicious corn and pumpkin cream with that autumn flavor that everyone loves. It’s a very easy recipe to prepare and has a unique taste. It’s a delicious and very quick dish to cook.

Reviewed by Editorial Team of Kiwilimón

Published: 10-03-2016

Preparation

5 mins

15 mins

Low

Sauté the onion and corn kernels in butter Pour the pumpkin puree and cook for a few minutes. NOTE: You can prepare the pumpkin puree when it's in season and store it in the freezer to use throughout the year. Add the corn cream, stir, and cook for a couple of minutes. Add the milk, broth, and nutmeg. Mix and cook for 5 minutes or until it starts to boil. Taste and add salt and/or pepper if necessary. If you prefer it not too thick, you can add more water or milk.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Pumpkin and Corn Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

Pumpkin and Corn Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

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