Also known as pumpkin, auyama or ayote, pumpkin is an autumn vegetable, although today we can find it throughout the year. In the season months it is when this food has greater properties, such as a high content of potassium, vitamin C and fiber, very beneficial nutrients for our heart. With the pumpkin we can prepare salty and sweet recipes, as well as use it to celebrate the day of Halloween, both to decorate our home and to make cookies, for example. However, if there is a recipe that stands out above the rest for its simplicity, flavor and low caloric contribution is cream. Normally, the pumpkin cream is done cooking the boiled pumpkin, however, this time we will choose to roast it in the oven to enhance the taste of the plate. Thus, we will have a recipe for roasted pumpkin cream equally nutritious but much tastier. This dish is compatible with diets to lose weight because it is light and healthy, provided we replace the cream of skim milk or water. In addition, it can be seasoned with spices such as curry, turmeric, ginger or pepper. Do you dare to try it? Well, keep reading and discover in recipes how to make roasted pumpkin cream.
| 🚻 2 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make roast pumpkin cream: |
| 1 kilogram of pumpkin 1 onion 150 milliliters of milk cream (¾ cup) 300 milliliters of vegetable broth or water 1 jet of olive oil 1 pinch of pepper 1 pinch of salt 1 pinch of curry ( optional) 1 pinch of turmeric (optional) 1 pinch of powder (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make roast pumpkin cream:
1. Wash the pumpkin, remove the pipes and threads and cut it into medium pieces. You can leave your skin if you want.
2. Pela and cut the onion into medium pieces as well. Place both ingredients in a baking sheet, add salt, pepper and a good stream of olive oil and remove so that pumpkin and onion are impregnated with all these condiments. Bake for 35 minutes at 180 ºC.
Trick: To enhance the taste, add curry, turmeric, ginger …
3. When you see that the roasted vegetables are, take them out of the oven. Depending on the type of oven they can take longer to be done. In this other recipe we propose another way to roast the pumpkin: oven pumpkin with spices.
4. Heat the vegetable broth. You can make the roasted pumpkin cream with homemade, industrial vegetable broth or dissolve a vegetable broth pill in water. Reserve it for a moment.
5. Put the roasted vegetables in a bowl, add a good stream of broth and crush with a hand electric blender. If you see that it costs you a bit to crush the pumpkin, add more broth.
Trick: We recommend leaving the pumpkin skin because when you are softened and that is where we find more fiber.
6. When it is well crushed, pass the roasted pumpkin cream to a casserole, add the milk cream and remove until it is left to your liking. The cream must be lighter than a puree.
Trick: To make the light roast pumpkin cream, replace the cream of milk with skim milk or more broth.
7. salt and pepper test and turn off the fire when it is. Remember that you can also make the roasted pumpkin cream with curry, ginger and other spices. If you did not add them at the time of roasting the pumpkin, you can do it when the cream is in the pot, you should simply start by adding a small amount to try and decide if you want to add more. It serves this delicious hot cream and accompanied by seeds or pumpkin pipes and a splash of oil or some itching (roasted bread pieces). Without a doubt, it is a delicious recipe for roasted pumpkin cream, simple and fast to do. In addition, since it does not carry potatoes you can make more quantity and freeze it, so you will have for another occasion.
