Pumpkin Cream with Coconut Milk

Pumpkin Cream with Coconut Milk

On this occasion, we propose one of the healthiest recipes, combining the benefits of coconut and vegetables.

Recipe Tips: Pumpkin Cream with Coconut Milk

  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Portion size: 1 Dish
  • Number of servings: 2
  • Cooking style: European

Ingredients

  • 2 onions
  • 3 spoonfuls of sunflower oil
  • 750 grams of Hokkaido pumpkin
  • 1 vegetable stock cube
  • 1-2 teaspoons of thin Himalayan salt
  • 1 teaspoons of cinnamon
  • 2 teaspoons of curry
  • A little bit of chopped parsley
  • 1 can of coconut milk
  • A little bit of fresh grated ginger Ingredients for Pumpkin cream
Nutritional Information per serving
Calories:677kcal
Fat:56.5g
of which saturates:52.5g
Carbohydrates:32g
of which sugars:6g
Fiber:6g
Proteins:8g
Salt:2.5g

How to make: Pumpkin Cream with Coconut Milk

  1. Cut the pumpkin and the cinnamon in dices.
  2. Take a cooking pot with a little bit of sunflower oil and cook the onion until it is soft and transparent.
  3. Clean the pumpkin, remove the seeds and cut in dices.
  4. Add the pumpkin to the pot where we have the onion and cook everything together.
  5. Add water until the vegetables are completely covered and add the vegetable stock cube, salt and cinnamon. You can also add a little bit of ground pepper if you want.
  6. Stir the vegetables and cook them at low fire for 20 minutes until the pumpkin is soft.
  7. Add coconut milk and curry and let it a few more minutes, until all the ingredients are well combined.
  8. Finally, blend the mixture and strain it. We will obtain a delicious cream. Add more salt if necessary.
  9. Serve and season with the chopped parsley and ginger. Presentation
Pumpkin Cream with Coconut Milk Review

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About Javier Colomer
Javier Colomer
"Knowledge Makes Stronger", Javier Colomer's motto, sets out his clearest statement of intentions expressing his knowledge and fitness experience.
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