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

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.

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