Pumpkin cream

Tools

Everything I used for this recipe
  • Peugeot - Molinillo de Pimienta (Olivo) - AndresCooking
    Peugeot - Pepper Mill (Olive)

    Peugeot - Pepper Mill (Olive)

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  • Euro Ceramica - Ceramic Tableware (Set of 16 pieces)
    Euro Ceramica - Ceramic Tableware (Set of 16 pieces)

    Euro Ceramica - Ceramic Tableware (Set of 16 pieces)

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  • OXO - 16oz Dispenser Bottles (Set of 3)
    OXO - 16oz Dispenser Bottles (Set of 3)

    OXO - 16oz Dispenser Bottles (Set of 3)

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  • Blendtec - Classic Blender
    Blendtec - Classic Blender

    Blendtec - Classic Blender

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  • OXO - 9 Inch Pliers
    OXO - 9 Inch Pliers

    OXO - 9 Inch Pliers

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  • OXO - Nonstick Tray 9x13 inches
    OXO - Nonstick Tray 9x13 inches

    OXO - Nonstick Tray 9x13 inches

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  • Zwilling - Professional German Kitchen Knife
    Zwilling - Professional German Kitchen Knife

    Zwilling - Professional German Kitchen Knife

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  • OXO - Peel potatoes
    OXO - Peel potatoes

    OXO - Peel potatoes

    regular price $9.95

Pumpkin Cream (Recipe)

INGREDIENTS

  • 1 Pumpkin
  • 1 Onion
  • 5 Garlic Cloves
  • ¼ Cup Corn Oil
  • Salt and Pepper to taste
  • 1 Liter Chicken Broth
  • 1 tsp Sour Cream
  • Toasted Bread to taste
  • Chives for garnish

INSTRUCTIONS

  1. Peel and Cut the Pumpkin.
  2. In a Tray add Pumpkin, Onion, Garlic, Corn Oil, Salt, Pepper and bake at 400°F or 200°C for 40 minutes.
  3. In a Blender add the cooked Pumpkin, preferably hot Chicken Broth and blend until a smooth cream is obtained.
  4. Serve in a deep plate with a Dispenser place a little Sour Cream, to finish add Toast and Chives.