The pumpkin belongs to the same family as fruits such as watermelon or melon and vegetables such as cucumber or zucchini. Its origin seems to be framed in southern Asia. It has been cultivated since time immemorial by the Hebrews and the Egyptians. In Europe its consumption extended from the fifteenth century. In addition to being used in many steamed dishes, baked or stew, it is widely used in pastries, giving rise to cakes, cookies, flanks and jams. However, this time we will learn to prepare a pumpkin cream with chives to combat low temperatures and provide the body with the benefits of pumpkin. Keep reading the step by step I share in recipes Gratis!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make pumpkin cream with chives: |
| 400 grams of pumpkin 1 onion 1 leek ½ green pepper 1 carrot 300 milliliters of milk (1¼ cups) ½ liter of bird broth ½ small glass of olive oil ½ teaspoon of salt 1 pinch of nutmeg 1 handful of chopped chives |
| Additional characteristics: cheap cost, boiled |
Ingredients to make pumpkin cream with chives:
1. We peel and chop the onion, carrot and green pepper. We put a pot on the fire with the oil and a pinch of salt and sauté over medium heat the chopped vegetable.
2. Next, we peel the pumpkin, split it into pieces and remove all the nuggets you may have. We incorporate the pumpkin, the broth and the milk into the pot and cook until the pumpkin gets soft, approximately 25 minutes. Instead of bird broth, vegetable broth can be used to make the vegetarian dish. Likewise, vegetable milk or water can be used.
3. When the pumpkin softens, we crush everything well with a blender, season with salt and a pinch of nutmeg. We serve hot, sprinkling the chopped onion, and sprinkle with a splash of olive oil. Without a doubt, this pumpkin cream recipe is delicious and is perfect for any occasion. We can serve as an accompaniment some bacon quiches with cheese or an orange salad. More recipes in my blog target = _blank re = NOFOLWLA Catina kitchen.
