Pumpkin, carrot and orange cream is a classic recipe and loved by almost everyone. If you have ever cooked it before, you know that, in addition to being very healthy, it is a very easy recipe.
This pumpkin and orange cream recipe is a variant, because I have added a special ingredient that gives the dish a citrusy, fresh and summery touch. The combination of pumpkin and orange is very original and very rich.
Ingredients to make Pumpkin and Orange Cream:
- 400 grams of Pumpkin
- 2 units of Oranges
- 1 unit of Carrot
- ½ liter of vegetable broth
- ½ teaspoon of salt
- 1 can of very cold coconut milk
- 1 tablespoon vegetable oil
- 1 unit of Leek
How to make Pumpkin and Orange Cream:
- You have to start preparing this pumpkin, carrot and orange cream by peeling and cutting the pumpkin, carrot and leek into pieces. We also squeeze the juice from the oranges and grate the skin of the oranges to obtain half a teaspoon of zest.
- In a saucepan, fry the carrot, pumpkin and leek with a little oil and salt until the vegetables are soft.
- Next, add the vegetable broth and the orange zest to the pan and bring it to a boil. Let cool a bit, add the orange juice and grind everything until you get a homogeneous pumpkin, carrot and orange cream. We check the point of the salt.
- We serve the pumpkin and orange cream in bowls. We open the can of coconut milk (it must be very, very cold) and collect the cream that accumulates on top. We put a spoonful of coconut cream on each plate and decorate with a little orange zest.
- Tip: You can use the rest of the coconut milk to prepare other dishes, for example a curry.
