Thai pumpkin cream recipe
Diners
4
Ready in
45min
Ideal for
Dinner
Ingredients
- Peeled pumpkin 1kg
- 1 liter of chicken broth
- Potato 400 g
- Turmeric
- Coconut oil
- Cream 100 ml
- Onion, one half
- 1 clove garlic
- Butter 50 g
- Pumpkin seeds
- Croutons
- Chopped Cilantro
Step-by-step instructions for Thai pumpkin cream recipe
Step 1
Dice the pumpkin and potato. Set aside a few cubes to decorate.
Step 2
Chop the onion and garlic.
Step 3
Melt the butter in a saucepan and sauté over medium heat.
Step 4
Without burning the butter, brown the vegetables. Add ½ tablespoon of coconut oil and 1 teaspoon of turmeric.
Step 5
Stir 1 minute and add the broth. Bring to a boil and simmer for 25 minutes. Season with salt and pepper.
Step 6
Brown the pumpkin cubes in olive oil. Also brown the bread cubes to make the croutons.
Step 7
Grind with a blender. When serving, decorate with a dollop of cream, diced pumpkin, croutons and pumpkin seeds. Sprinkle with cilantro.
