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Coconut and pumpkin cream
Delicious coconut and pumpkin cream, an ideal appetizer to comfort us in the coldest autumn days.
Ingredients
- 500 g pumpkin, peeled and cut into pieces
- 1 onion
- 1 jar of GOYA coconut milk
- GOYA extra virgin olive oil
- curry powder
- Sol
- chopped onion
Preparation
Preparation
- Peel an onion, chop finely and sauté in a pan with two tablespoons of oil until translucent.
- Add the pumpkin, stew for a few minutes and pass through a blender. Work until you get a lump-free liquid.
- Add the coconut milk and emulsify.
- Garnish with curry powder and add a pinch of salt.
- Garnish with chopped onions.
- This cream can be served hot or cold.
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