Crema de calabaza y zanahoria

To prepare today’s cream, I have used garam masala, a mixture that includes cloves, cinnamon, nutmeg, black pepper and cardamom seeds. The garam masala is a slightly spicy mixture of spices with a very strong flavor, so my recommendation is that you use it in its proper measure.

  • 800 ml. of vegetable broth
  • 400 gr. skinless pumpkin
  • 300 gr. of carrot
  • 100 ml. of vegetable cream for cooking
  • 1 cc of masala (spice mix)
  • ½ cc lemon zest
  • Fresh cilantro
  1. Peel and cut the carrot into thin slices.
  2. Heat a thick-bottomed pot, add a little oil and fry the carrot.
  3. Meanwhile, cut the pumpkin into small cubes and add to the pot. Let the vegetables fry for about 10 minutes.
  4. Add the vegetable broth, bring to the boil and cover. Let it boil for 15 minutes or until the carrot and pumpkin are tender.
  5. When the vegetables are ready, add the lemon zest, the masala and the cream. Mix and let cook for 2 minutes. If the broth contains salt, we will not add more.
  6. Crush the entire contents of the pot until obtaining a smooth cream. If we want a finer cream, we add a little more broth, on the contrary, if we want to thicken the cream, we can leave it on the heat for a while longer to reduce.
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