Delicious Pumpkin Cream Recipe for a tasty desert

The pumpkin is a vegetable that serves as food as well as possessing interesting properties for health. It has a high fiber content and is very diuretic, so it is especially useful for diets of slimming, and also, thanks to its softening and protective action of the stomach mucosa, is indicated in cases of stomach acidity, difficult digestions or Gastritis as it soothes irritation and stomach pain.

Benefits of Pumpkin

In addition to being a rich and sweet food, it is a food that provides numerous benefits to take care of your health. This is due to its high content of vitamins A, B and C, as well as minerals (cobalt, boron, zinc, calcium, magnesium, iron and potassium).

It is ideal for diabetics as it regulates blood sugar.

Its cleansing properties also help us cleanse our body and improve intestinal problems.

Ingredients for making Delicious Pumpkin Cream(serves 2)

  • 1 large piece of pumpkin (900 grams)
  • 1 medium leek (90 grams)
  • 1 medium potato (200 grams)
  • 1 carrot (90 grams)
  • 1/2 medium onion (90 grams)
  • 4 tbsp of olive oil (40 ml)
  • Half liter of water (500 ml)
  • Nutmeg
  • Black pepper
  • Salt

Pumpkin Cream Recipe (for two people)
The first thing will be to prepare all the vegetables of our Delicious Pumpkin Cream desert. Remove the skin to the onion and cut into several small pieces (but not chopping too much). Do the same with the carrot. Remove the green from the leek, rinse it under the spout and cut into thin slices. Peel the potatoes and cut into small pieces (about 2 cm).
We have to prepare the pumpkin that requires a little more time. The first thing is to remove the skin and seeds (if you bring them). Now you have to cut a piece and reserve it to make the pumpkin taquitos that accompany the cream (see the photograph). How much do we cut? For your taste, I recommend that you remove a quarter of the pumpkin for the taquitos and the rest for the cream. The piece that we will use in the cream we cut it of the same size that the potatoes (of about 2 cm) and the piece for the taquitos we cut it into square pieces of something less than 1 cm. Now it takes a medium saucepan (where all the vegetables fit ) And add 3 of the 4 tablespoons of oil. Bring to heat over medium heat and then add all the vegetables (except the small pieces that we reserve for the pumpkin taquitos) and a small spoonful of salt. Rehog for 10 minutes stirring so that the whole vegetable takes a pinch of color.
After 10 minutes add the half liter of water and cover. Let on medium high heat until the pumpkin is tender.

While the vegetables are cooking we will skip the pumpkin taquitos. In a small skillet (best if it is non-stick) put the spoonful of oil we have left and the pumpkin taquitos we had reserved. Leave on medium heat stirring to lightly brown on all sides. When they are ready (they are soft but not debris) add a pinch (the tips of the fingers) of salt, another of black pepper and another of nutmeg.

When the vegetable is ready, pass it with a skimmer to another saucepan and add half the broth (the water) in which it has been cooked. With a blender make a puree until it is a fine cream. If you like less thick add a little more broth and pass the mixer again. Salt test and if necessary add a little more, but do not pass
Serve the pumpkin cream on each plate. Distribute the taquitos by placing them in the center and finally sprinkle everything with a pinch more

 

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