Delicious recipe for pumpkin, corn and tomato cream with a hint of epazote.
Learn more about Juan Carlos Godinez
Ingredients6 portions
Preparation
At medium heat, add the onion until it becomes transparent.
Add finely chopped garlic . Mix until the garlic has a light golden color.
Add milk and chicken broth and corn kernels.
Let the first boil and add the chopped pumpkin and tomato.
Add the epazote branch, salt and pepper. Mix to integrate the ingredients. Allow it to boil a couple of minutes. It is served very hot.
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