Pumpkin cream with rosemary
The cold is already upon us and after the holidays our body cries out for healthy food, so today we are going to please it with this pumpkin and rosemary cream.
It is so simple to prepare that we can say that it is prepared by itself and it is so delicious that you will repeat it over and over again.
Difficulty: easy
Servings: 5
Preparation time: 1 hour
Ingredients:
500 g pumpkin without skin, cut into small pieces
1 onion
a few sprigs of rosemary
1 teaspoon green curry paste
40 ml of EVOO
5 low-calorie cheeses
Preparation:
In a Market saucepan , heat the oil. Add the chopped onion and fry lightly. Add the pumpkin cut into pieces and fry for a few minutes until the pumpkin is lightly browned. Add the curry and stir well.
Cover with vegetable broth and add a few grains of pepper, salt and a few sprigs of rosemary. Cook for about 30 minutes until the pumpkin is tender.
Crush with the help of a food processor and serve very hot accompanied by a little coconut cream, some coriander leaves and a little chopped hot chili.
Photography and recipe by Loleta .
Merce on
¿Nadie repasa las recetas que publican?
Sólo tendrían que leerla para darse cuenta que han olvidado los quesitos.
Por cierto, la crema de coco y el chile no pertenecen a nuestra cultura culinaria, y no hay necesidad de pasarse de modernos para disfrutar de una estupenda crema de calabaza. En la dieta mediterránea hay infinidad de ingredientes más sanos y sabrosos.
Pepita Vera on
Faltan los quesitos y sobra la crema de coco el cilantro y el chile.
Elena on
Y los 5 quesitos bajos en calorías?