This pumpkin and apple cream that we share in recipes is rich and healthy, an ideal dish as an incoming or for a light dinner. The contrast of these two ingredients is a true delight, so much that even children will eat this beneficial dish for their development. You will see that the result is a soft cream, but with a lot of flavor. This cream can be taken both in winter well warm and in summer, since cold is also incredible. Creams are ideal to consume those ingredients that many people, especially the little ones, tend to reject: vegetables. These foods are an excellent source of vitamins, minerals and fiber, are digestive and diuretics. Without a doubt, creams are a great way to eat healthy, and very easy! Stay with us and discover how to make pumpkin and apple cream, you will love it!
| 🚻 4 Diners | 🕘 45m | 🍵 Distribution Very Low | 🤯 |
| Ingredients to make pumpkin and apple cream: |
| 700 grams of pumpkin 2 blocks 2 leeks 1 liter of water or vegetable broth 1 jet of olive oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make pumpkin and apple cream:
1. The greenest part of the leeks can be discarded if it is in poor condition or also use it to prepare this pumpkin and apple cream. Remove the roots, cut the leeks in half and then into small pieces. Heat a casserole with a jet of oil and kitchen the leeks until they are a bit golden.
2. Peel the apples and cut them into pieces. Peel the pumpkin and cut it into rather small pieces to cook quickly. If you like, you can add one or two carrots to the recipe.
Trick: You can book an apple room to decorate the cream at the end.
3. When the leek takes 3-4 minutes in the casserole, add the pumpkin and apple and saute these ingredients.
4. Cover vegetables with water or broth. You can make a broth with vegetables or with a broth pill. Add some salt and pepper. Let cook about 15 minutes or until vegetables, especially pumpkin, are tender.
5. When you see that pumpkin is already tender, crush the preparation to get the cream texture. To do this, put the vegetables in a bowl, remove a little from the broth and reserve it in case it is more. Crush the pumpkin and apple cream until a thin cream is left. If it is very thick you can add the broth you have reserved to cook the vegetables. Once the cream is crushed, if you like finer, you can go through a Chinese or a strainer.
6. Pass the cream to the casserole again and heat it again. Salt and pepper test and rectifies if necessary. If you like with a more creamy point, a little cream of milk or coconut milk can be added at this time. You can also add curry if you feel like enjoying a pumpkin and apple cream to curry. Let it boil a few minutes and will be ready to serve.
7. This delicious and nutritious recipe for pumpkin and apple cream remains. If you have decided to reserve the apple room, cut it into small cubes and add them to the plate, as well as a splash of olive oil and a pinch of pepper.
