Vegan Pumpkin Cream Recipe
Ingredients to make Vegan Pumpkin Cream:
- 1 cup of coconut milk
- 250 grams of Pumpkin
- 1 pinch of ginger powder
- 1 pinch of garlic paste
- 150 grams of Celery
- 1 unit of white onion
- 1 unit of Carrot
- 40 grams of grated coconut
- 1 pinch of salt
- 1 pinch of black pepper
- 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.
