If like me during the last days you have not stopped tasting different traditional sweets, you are probably looking for something lighter to start next week. Hence, we propose this light pumpkin cream. Light in terms of calories but not in terms of flavor.
The trick of this pumpkin cream is that its ingredients they are previously roasted in the oven. It is more laborious but the flavor has little to do with what we only get by cooking vegetables in water. Doing double the amount and freezing can be a good trick to make the most of your time.
Light pumpkin cream
The light pumpkin cream that we prepare today is full of flavor thanks to the roasted vegetables that are among its ingredients.
Author Maria
Recipe type: Entrance
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 medium pumpkin, skinless and seeded, cut into 4 pieces
- 4 carrots, peeled
- 1 medium onion, quartered
- 1 whole head garlic, cut in half horizontally
- 2 tablespoons olive oil
- 200 ml. coconut milk
- Water
- Salt and pepper
- Skimmed yogurt and cayenne for garnish
Preparation
- Line the baking tray with baking paper and we place the pumpkin about this. We also put the carrots, onion and garlic on the tray.
- We sprinkle the vegetables with approximately 2 tablespoons of olive oil and with our hands we make sure that they are well coated.
- We bake at 220ºC 40 minutes or until squash is tender.
- When the pumpkin is tender, we take the vegetables out of the oven and let them warm up to handle them. Then, we peel the garlic.
- Afterwards, we place all the vegetables in a food processor together with the coconut milk and mix until smooth.
- We pour the puree into a casserole and we incorporate the necessary water to achieve the desired consistency. We stir, season and cook 10 minutes.
- We serve with a little smoothie skimmed yogurt and crushed cayenne chilli.