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Pumpkin Cream with Ginger and Coconut Milk
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
1 servings
Vívian Roberta
@vivianrobertanutri- Ingredients
- Recipe
- Japanese Pumpkin700 g
- Coconut Milk200 ml
- Bacon100 g
- Salt to taste
- Black Pepper to taste
- Ginger Powder to taste
- Saffron to taste
- 1. Sanitize the pumpkin to use the skin.
- 2. Coarsely chop, place in a pan with cold water and bring to a boil.
- 3. Cook until the pumpkin is soft, turn off the heat and set aside.
- 4. Place the cooked pumpkin in the blender with half of the cooking water, beat until it acquires a creamy consistency.
- 5. In the same pan, fry the bacon in the pan until golden.
- 6. Discard all fat and reserve the bacon.
- 7. Pour the beaten pumpkin into the pan with the bottom of the bank.
- 8. Add the seasonings and bring to a boil.
- 9. Add the coconut milk and stir until completely incorporated.
- 10. Let the cream thicken a little.
- 11. Serve in a bowl and add the chopped bacon.
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