Also known as squash, squash or squash, squash is an autumn vegetable, although today we can find it practically all year round. In the seasonal months is when this food has greater properties, such as a high content of potassium, vitamin C and fiber, nutrients that are very beneficial for our heart.
With the pumpkin we can prepare salty and sweet recipes, as well as use it to celebrate Halloween, both to decorate our home and to make cookies, for example. However, if there is a recipe that stands out above the rest for its simplicity, flavor and low caloric intake, it is cream. Normally, pumpkin cream is made by cooking boiled pumpkin, however, this time we are going to choose to roast it in the oven to enhance the flavor of the dish. Thus, we will have a recipe for roasted pumpkin cream that is just as nutritious but much tastier. This dish is compatible with weight loss diets because it is light and healthy, as long as we substitute the milk cream for skimmed milk or water. In addition, it can be seasoned with spices such as curry, turmeric, ginger or pepper. Do you dare to try it? Well, read on and discover in Free Recipes how to make roasted pumpkin cream.
Ingredients to make Roasted Pumpkin Cream:
How to make Roasted Pumpkin Soup:
Wash the pumpkin, remove the pipes and the strings and cut it into medium pieces. You can leave the skin on if you want.
Peel and cut the onion in medium chunks too. Place both ingredients on a baking tray, add salt, pepper and a good splash of olive oil and stir so that the pumpkin and onion are impregnated with all these seasonings. Bake for 35 minutes at 180 ° C.
Trick: To enhance the flavor, add curry, turmeric, ginger …
When you see that the vegetables are roasted, take them out of the oven. Depending on the type of oven they may take more or less to do. In this other recipe we suggest another way to roast the pumpkin: “Baked pumpkin with spices”.
Heat the vegetable broth. You can make the roasted pumpkin cream with homemade vegetable broth, industrial or dissolve a vegetable broth tablet in water. Save it for a moment.
Put the roasted vegetables in a bowl, add a good stream of broth and blend with an electric hand mixer. If you find that it is a bit difficult to mash the pumpkin, add more broth.
Trick: We recommend leaving the skin of the pumpkin because when roasting it softens and that is where we find the greatest amount of fiber.
When it is well crushed, transfer the roasted pumpkin cream to a casserole, add the cream and stir until leaving it to your liking. The cream must be lighter than a puree.
Trick: To make the light roasted pumpkin cream, substitute skim milk or more broth for the heavy cream.
Taste salt and pepper and turn off the heat when it is. Remember that you can also make the roasted pumpkin cream with curry, ginger and other spices. If you did not add them when roasting the pumpkin, you can do it when the cream is in the pot, you just have to start by adding a small amount to test and decide if you want to add more. Serve this delicious cream piping hot and accompanied by some pumpkin seeds or seeds and a drizzle of oil or some croutons (pieces of toasted bread). Without a doubt, it is a delicious roasted pumpkin cream recipe, simple and quick to do. In addition, since it does not have potatoes, you can make more quantity and freeze it, so you will have it for another occasion.
If you liked the recipe for Roasted pumpkin soup, we suggest you enter our category of Cream Recipes.
What to serve the roasted pumpkin cream with
Roasted pumpkin cream can be a very light dish if you change the heavy cream for broth, although from time to time consuming this ingredient does not have to be harmful. If you prefer to serve a menu in this line, that is, healthy and nutritious, we recommend you opt for these accompaniments: