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Pumpkin cream with bacon
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
6 servings
Cassia Sofiati
@cassia_sofiati- Ingredients
- Recipe
- Cabotian squash1 kg
- Olive oil3 tablespoon
- Garlic2 unit(s)
- Onion1 unit(s)
- Hot water1 l
- Salt1 dessert spoon
- Pepper1 coffee spoon
- Cream cheese1 cup
- Chopped Bacon200 mg
- Grated Parmesan50 mg
- Heat the oil in a pan and brown the bacon. Remove bacon and drain on paper towels. Reserve. In the same pan, brown the garlic and onion.
- Pour the cubed pumpkin, salt, pepper and sauté. Pour the hot water and let it cook until the pumpkin is soft.
- Blend in a blender until creamy.
- Place the whipped cream in the pan, add the reserved bacon and cottage cheese. Stir well and let it cook until it thickens.
- Serve with grated parmesan and homemade toast.
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