Pumpkin Cream Recipe

Ingredients:

• 1 small pumpkin
• 2 cups heavy cream
• 1 cup chicken or vegetable broth
• 1 diced onion
• 2 cloves minced garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground nutmeg
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 350°F (180°C).
2. Cut the pumpkin and remove the seeds and skin. Cut into small cubes.
3. Place the pumpkin cubes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes or until the pumpkin is tender and golden brown.
4. In a saucepan, heat olive oil and sauté onion until it becomes translucent. Add garlic and sauté for an additional minute.
5. Add the roasted pumpkin and broth to the saucepan and stir well to combine.
6. Simmer for ten minutes or until the pumpkin has sufficiently softened.
7. Add heavy cream and seasonings to the saucepan and continue to simmer for 5 additional minutes.
8. Transfer the mixture to a blender or food processor and puree until smooth.
9. Serve hot with croutons, roasted pumpkin seeds, or fresh bread.

Verdict:

This pumpkin cream is a warm and savory treat that is perfect for autumn evenings. It’s easy to make and can be dressed up with various toppings to add different textures and flavors. The nutmeg gives it a subtle sweet and spicy kick.

Serving suggestions:

• Top with croutons, fresh herbs, or roasted pumpkin seeds
• Serve with fresh bread, crostini, or crackers
• Serve as a side dish or as a main meal with a side salad