Also known as squash, auyama or squash, the pumpkin is an autumn vegetable, although today we can find it practically all year round. In the seasonal months is when this food has greater properties, such as a high content of potassium, vitamin C and fiber, nutrients that are very beneficial for our heart.
With the pumpkin we can prepare salty and sweet recipes, as well as use it to celebrate Halloween, both to decorate our home and to make cookies, for example. However, if there is a recipe that stands out above the rest for its simplicity, flavor and low calorie content, it is cream. Normally, pumpkin cream is made by cooking boiled pumpkin, however, this time we are going to choose to roast it in the oven to enhance the flavor of the dish. Thus, we will be left with a recipe for roasted pumpkin cream that is just as nutritious but much tastier. This dish is compatible with diets to lose weight because it is light and healthy, as long as we replace the cream with skimmed milk or water. In addition, it can be flavored with spices such as curry, turmeric, ginger or pepper.
Ingredients to make Roasted Pumpkin Cream:
- 1 kilogram of pumpkin
- 1 onion
- 150 milliliters of heavy cream (¾ cup)
- 300 milliliters of vegetable broth or water
- 1 splash of olive oil
- 1 pinch of pepper
- 1 pinch of salt
- 1 pinch of curry (optional)
- 1 pinch of turmeric (optional)
- 1 pinch of ginger powder (optional)
How to make Roasted Butternut Squash Cream:
- Wash the pumpkin, remove the seeds and strings and cut it into medium pieces. You can leave the skin if you want.
- Peel and cut the onion into medium pieces as well. Place both ingredients on an oven tray, add salt, pepper and a good splash of olive oil and stir so that the pumpkin and onion are impregnated with all these seasonings. Bake for 35 minutes at 180ºC.
- Tip: To enhance the flavor, add curry, turmeric, ginger…
- When you see that the vegetables are roasted, take them out of the oven. Depending on the type of oven they may take more or less to make. In this other recipe we propose another way of roasting the pumpkin: “Spice baked pumpkin “.
- Heat the vegetable broth. You can make the roasted pumpkin cream with homemade vegetable broth, industrial or dissolve a vegetable broth tablet in water. Reserve it for a moment.
- Put the roasted vegetables in a bowl, add a good splash of broth and blend with an electric hand mixer. If you see that it is a bit difficult for you to mash the pumpkin, add more broth.
- Tip: We recommend leaving the skin on the pumpkin because when it is roasted it softens and that is where we find the greatest amount of fiber.
- When it is well crushed, pass the roasted pumpkin cream to a saucepan, add the milk cream and stir until it is to your liking. The cream must be lighter than a purée.
- Tip: To make light roasted butternut squash cream, substitute skim milk or more broth for the heavy cream.
- Taste for salt and pepper and turn off the heat when done. Remember that you can also make roasted pumpkin cream with curry, ginger and other spices. If you didn’t add them when you roasted the squash, you can add them when the cream is in the pot, just start by adding a small amount to taste and decide if you want to add more. Serve this delicious cream piping hot and accompanied by some pumpkin seeds or pips and a splash of oil or some croutons (toasted pieces of bread). Without a doubt, it is a delicious recipe for roasted pumpkin cream, simple and quick to make. Also, since it does not have potatoes, you can make more and freeze it, so you will have it for another occasion.
