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Recipe of Pumpkin and Corn Cream
Recipe

Pumpkin and Corn Cream

5 mins
15 mins
Low
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Rich cream of corn and squash, with that autumn flavor that everyone likes. It is a very easy recipe to prepare and with a unique flavor. It is a delicious preparation and very quick to cook.

Ingredients

4 portions
  • 1 can cream, by Elote Herdez®
  • 1 cup Castilla pumpkin, pureed
  • 1 cup milk
  • 1/4 onions, chopped
  • 1 can corn grain, Herdez®
  • 1 tablespoon butter
  • 1 cup chicken bouillon, dissolved in water
  • 1 pinch nutmeg powder
  • salt, to taste
  • black pepper, to taste

Preparation

Sauté the onion and corn kernels in the butter
Pour in the pumpkin puree and cook for a few minutes. NOTE: Pumpkin puree can be prepared when in season and stored in the freezer to use throughout the year
Add the corn cream, stir and cook it for a couple of minutes.
Add the milk, the bouillon and the nutmeg. Mix and cook for 5 minutes or until it comes to a boil.
Taste and add salt and / or pepper if necessary. If you don't like it too thick you can add more water or milk.

PRESENTATION

Decorate with a little cream and accompany it with croutons.

TIPS

Phrase: Taste of autumn on any day of the year.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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