Category
Soups, Main Dish
Servings
7 persons
Prep Time
10 minutes
Cook Time
30 minutes
Are you looking for a healthy yet flavorful meal to get out of the routine? İf so, you just found the recipe you were looking for.
This Pumpkin Cream is super easy to prepare and with very few ingredients. Additionally, you can serve it as a starter in a lunch or dinner or as a main dish on a low-calorie diet.
Skip the cream if you are lactose intolerant and serve it just with walnuts if you can’t find the dried pumpkin seeds. As a result you will have a yummy yet lighter cream.
Ingredients
700 gr. of pumpkin - Diced
3 garlic cloves - Diced
1 medium onion - Diced
60 gr of fresh ginger - Sliced
1 tsp. black pepper corn
- 1 branch of parsley
1 cup of fresh cream
Salt and pepper to taste
1 tsp. brown sugar
¼ cup of fresh cream, parsley, edible flowers, pumpkin seeds and walnut
Some edible flowers
Some parsley’s leaves
¼ cup of dried pumpkin seeds
¼ cup of walnuts - cracked
For Garnish
Directions
Dice the pumpkin, ginger, garlic and onion.
In a medium saucepan, steam the pumpkin with garlic, onion, ginger, black pepper, and parsley until softened, covering your pot with a lid after the first 5 minutes of cooking.
Turn off the heat and add the cream.
Blend with a hand mixer until all lumps are removed. Add salt and pepper to taste.
Strain, add the brown sugar and mix well. Serve it hot.
For garnishing
Pour some fresh cream on the top of each dish and decorate them with edible flowers, parsley leaves, pumpkin seeds, and cracked walnuts. Enjoy it!