The pumpkin cream that we present below in the form of chupitos is ideal for cold times. And it is that pumpkin can be the protagonist of a wide variety of recipes, since it has numerous beneficial effects on the body, such as its high content of antioxidants, iron and beta -carotenes. The pumpkin varieties typical of autumn and winter present better qualities to be cooked than those of summer, so it is always advisable to opt for seasonal products when cooking. Likewise, an excellent option to combat the cold is to consume it in the form of a hot cream, although it can also be consumed cooked to steamed, baked or stewed, alone or combined with other vegetables. In pastry and desserts it has a wide variety of applications, giving rise to cakes, cookies, custards and jams. To enhance the taste of the dish and provide a touch of aroma, we will add curry to the preparation. Continue reading and discovers in recipes how to make pumpkin cream to the curry, an easy, fast and delicious recipe.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Curry pumpkin cream ingredients: |
| 1 onion 1 leek 400 grams of pumpkin pulp 1 block 1 carrot 2 teaspoons of soft curry ¾ liter of chicken broth 4 tablespoons soups of olive oil 100 milliliters of cream 1 teaspoon of salt ½ teaspoon of ground black pepper cebollino for presentation |
| Additional characteristics: cheap cost, popular in autumn-winter, boiled |
Curry pumpkin cream ingredients:
1. To prepare the pumpkin cream to the curry, we leave the ingredients ready. Thus, we peel and chop the onion and the leek. We cut the pumpkin into dice. Peel and chop the apple and carrot. Made all this, we put a casserole on the fire with the olive oil, I fry the leek and the onion for a couple of minutes, add the apple, the carrot and the pumpkin, and we saute a few more minutes. We add the curry and mix for a few seconds.
2. We incorporate the chicken broth and continue the cooking of vegetables for 30 minutes. If you prefer to make a pumpkin cream to the curry suitable for vegetarians, replace this ingredient with vegetable broth.
3. When the vegetables are ready, we crush at the blender, we heat, salt and pepper and add the cream.
4. We serve the pumpkin cream to the curry in pacifier glasses and decorate with chives. This is a perfect option for parties or when we have special guests, although the recipe is also ideal to serve in a deep dish and consume as a dinner or lunch. And if you want to discover other easy and fast recipes like this, stop by my blog target = _blank rel = NOFOLLOWLA Catina cuisine.
