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Helena

Helena Gómez
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Recipe of Pumpkin cream
Recipe

Pumpkin cream

25 mins
Low
90
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This pumpkin cream recipe is ideal for the time of Halloween or Day of the Dead since you can easily get the pumpkin.
Learn more about Helena Gómez

Ingredients

2 portions
  • 2 pumpkins, girls
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 leek, finely chopped
  • 4 cups vegetable broth
  • sour cream
  • salt
  • black pepper

Preparation

Cut the tops of the pumpkins, remove the pulp from the pumpkins.
Put the pulp of the pumpkins and garlic in a pot with the olive oil and 1/4 cup of water.
Cover with aluminum foil and bake at 200ºC until smooth.
It is necessary to move the pumpkin from time to time so that it does not burn.
When cooked, let it cool, then blend it with the vegetable broth.
Fry the pore with the remaining olive oil, add the pumpkin puree and integrate.
Season with salt and pepper.
Serve with a little sour cream.

TIPS

Use the shell of the pumpkin as a soup plate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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