Vegan Pumpkin Cream Recipe

FoodsDiary By FoodsDiary

Ingredients to make Vegan Pumpkin Cream:

  1. 1 cup of coconut milk
  2. 250 grams of Pumpkin
  3. 1 pinch of ginger powder
  4. 1 pinch of garlic paste
  5. 150 grams of Celery
  6. 1 unit of white onion
  7. 1 unit of Carrot
  8. 40 grams of grated coconut
  9. 1 pinch of salt
  10. 1 pinch of black pepper
  11. 1 pinch of cinnamon powder

How to make Vegan Pumpkin Cream:

  • The first step to make our vegan cream recipe is to pre-list the ingredients.
  • Peel the pumpkin and cut into medium squares. Take them to a pot with enough water to cover them and cook them over medium heat until they soften.
  • Separately, heat another pot over medium heat with a little olive oil and sauté the white onion into pieces.
  • Once the onion takes on a transparent color, add the celery and carrot in pieces so that they sauté a little.
  • Then add water to cover the vegetables and add dried thyme, salt and black pepper to taste. Let cook for 15 – 20 minutes.
  • Recover the already soft pieces of pumpkin and place them in a bowl.
  • Add the vegetable soup base of our vegan cream to the same bowl and let cool to room temperature. Once cold, process until the desired consistency is achieved.
  • Bring our vegan recipe back to a slow cooker. If you wish, you can pass through a strainer so that you have a fine cream, personally I recommend not doing it because all the fiber of our pumpkin cream is removed.
  • Add the ginger powder, cinnamon and if you want a little white wine to give an additional touch to the dish.
  • Once ready, add the cream or coconut milk and let it conserve for a few more minutes over low heat and we are ready to serve.
  • Serve the vegan pumpkin cream adding a teaspoon of cream or coconut milk to each of the plates and decorate with grated coconut on top and if you want to finish off with a dessert here is the recipe for vegan brownies.
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