Pumpkin Cream with Ginger and Coconut Milk

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Pumpkin Cream with Ginger and Coconut Milk

Name: Pumpkin Cream with Ginger and Coconut Milk
Prep time: 40 min
Total time: 40 min
Yield: 1 Porções
Ingredients: 700 g Japanese Pumpkin; 200 ml Coconut Milk; 100 g Bacon; to taste Salt; to taste Black Pepper; to taste Ginger Powder; to taste Saffron

🇧🇷Brazil

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(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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Pumpkin Cream with Ginger and Coconut Milk

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