Soy Bean and Ginger Cream


  • For Soaking:
  • 2 cups soybeans
  • Enough water to soak them
  • For cream:
  • 400 grs of squash (pumpkin)
  • 2 tbsp. Ground ginger
  • Pinch of ground white pepper
  • Salt to taste
  • Canola oil
  • 2 cloves garlic
  • 1/2 lt boiled water


First, let the soybeans soak the day before.

Once they have been soaking for at least 12 hours, cook them for at least 3 hours over high heat. medium-high.

When they are soft, we take them out, rinse with cold water and drain.

In a pot we cook the pumpkin, once ready we drain it and grind lightly with a fork.

In the juicer or a blender, put the soybeans and the pumpkin with water, grind until very fine, once the process is ready, we pass through sieve.

< p>Put everything in a pot and add the dressings, the very small minced garlic, if you like you can add diced onion, heat a little over low heat and that’s it!!.

A rich cream to enjoy .

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