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Pumpkin cream with bacon

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Pumpkin cream with bacon


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Tempo de preparo

45 min(s)


6 servings

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
  1. 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.
  2. Pour the cubed pumpkin, salt, pepper and sauté. Pour the hot water and let it cook until the pumpkin is soft.
  3. Blend in a blender until creamy.
  4. Place the whipped cream in the pan, add the reserved bacon and cottage cheese. Stir well and let it cook until it thickens.
  5. Serve with grated parmesan and homemade toast.

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