In this recipe we will make a macrobiotic pumpkin cream, a delicious and different option. The macrobiotic diet seeks to find the balance between body, mind and spirit through food, managing to maintain health in perfect condition. To do this, use natural foods, without processing or harmful to our body. If you have decided to follow it, take note of the ingredients that we detail in recipes.net and learn to prepare this delicious and healthy pumpkin cream.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make macrobiotic pumpkin cream: |
| 250 grams of pumpkin 1 white onion unit 1 pinch of garlic paste 1 cup of lentils 1 Nori 1 pinch of salt 1 pinch of black pepper |
| Additional characteristics: cheap cost, recommended for macrobiotics, boiled |
Ingredients to make macrobiotic pumpkin cream:
1. The first step to make our pumpkin cream recipe is to prealist the ingredients.
2. Takes the onion and pumpkin in medium pieces, cover with enough water and cook over medium heat.
3. Add the lentils and let these ingredients cook for approximately 20 minutes, add salt, pepper and if you want a little garlic. Turn off the fire once this time passes and let cool.
4. Take the macrobiotic soup to a bowl, liquefy or process our recipe to integrate all the ingredients.
5. Once our recipe is processed, it takes over medium heat and adds a little Nori algae, leaves it slowly for 10 more minutes and will be ready to serve. Our macrobiotic pumpkin cream serves by adding the Nori algae in small paintings, if you want more cream recipes and you have some comment or concern, write us. Enjoy!
