If you like pumpkin, why not prepare a delicious easy and fast pumpkin cream? Pumpkin cream, carrot and orange is a classic recipe and all love it all. If you have already cooked it, you know that, in addition to being very healthy, it is an very easy recipe. This pumpkin and orange cream recipe is a variant, because I have added a special ingredient that brings to the dish a citrus, fresh touch and summer. The combination of pumpkin and orange is very original and very rich. Take this vegan pumpkin cream and sip you! Visit my blog target = _blank rel = NOFOLWVEGSPIRION to discover many other easy and delicious dishes of this type.
| 🚻 2 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make pumpkin and orange cream: |
| 400 grams of pumpkin 2 units of oranges 1 carrot unit ½ liter of vegetable broth ½ teaspoon of salt 1 can of very cold coconut milk 1 tablespoon of vegetable oil 1 leek unit |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin and orange cream:
1. You have to start preparing this pumpkin, carrot and orange cream peeling and cutting the pumpkin, carrot and leek into pieces. We also squeeze the juice of the oranges and grat the skin of the oranges to obtain half a teaspoon of zest.
2. In a casserole we fry the carrot, pumpkin and leek with a little oil and salt until the vegetable is soft.
3. Next, we add the vegetable broth and the zest of the orange to the casserole and take it to a boil. Let cool a little, incorporate the orange juice and crush everything until you get a pumpkin, carrot and homogeneous orange cream. We check the point of the salt.
4. We serve the pumpkin and orange cream in bowls. We open the can of coconut milk (it must be very cold) and collect the cream that accumulates at the top. We place a tablespoon of coconut cream on each dish and decorate with a little orange zest.
Trick: You can use the rest of the coconut milk to prepare other dishes, for example, a curry.
