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Cream of pumpkin, coconut milk and curry

Crema de calabaza,leche de coco y curry

As today is the 31st day December and tonight we have New Year’s Eve dinner, in which we are sure to have dinner more than advisable, I decided to eat something light so that the stomach does not resent: a pumpkin cream, coconut milk and curry prepared with Mycook . Coconut milk gives it an original and soft touch, and curry the exotic taste that sets it apart from a normal pumpkin cream. You can also prepare this cream as a first course for tonight, as it is prepared in a short time and is very, very good. Would you like to try it?

Pumpkin cream, coconut milk and curry
Delicious pumpkin cream, coconut milk and curry: a touch special for your table.

Crema de calabaza,leche de coco y curry

Cuisine: French
Type of recipe: Creams
Preparation time:
Cooking time:
Total time:
  • 700 grams of pumpkin peeled and cut into pieces
  • 1 onion
  • 500 grams of water
  • 1 tablet vegetable broth
  • 50 grams of fresh cream
  • 50 grams of coconut milk
  • a teaspoon of curry
  • salt and pepper
  1. First we peel and cut into pieces the pumpkin (in my case peanut type), and remove the seeds.
  2. Then we pour into the jar the onion cut to quarters and progress 10 seconds speed 6.
  3. Then we pour the cut pumpkin, water and vegetable broth (you can replace it with homemade vegetable or chicken broth and it will be delicious), and schedule 20 minutes, 120 degrees, speed 2.
  4. Let the cream cool and pour coconut milk, fresh cream, coconut milk, a little salt and pepper and mix 1 minute, speed 10.
  5. Finally, we check the texture, and if we like it finer we give several touches of turbo carefully to put the basket on top of the jar so that it does not splatter.
  6. To finish, we put a drizzle of fresh cream on top.
Nutrition information per ration Ration
size: 4

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