Cream of Pumpkin

One of the dishes are always good to all, being of light digestion and mild flavor, are the cream . This time I bring the recipe for delicious pumpkin cream, as this plant besides being delicious, is a great source of vitamins A, B9, C and E. Remember that vitamin A is involved in bone formation and helps in the growth of people. Vitamin B9 is also known as folic acid, and is highly recommended to consume during pregnancy as it prevents spina bifida. Vitamin C is recommended to have good defenses and high vitamin E is a great source antioxidant. Yield: 6 people.


¤1 kg pumpkin
¤1 medium onion, finely chopped
¤1 clove garlic, minced
¤1 large jar of evaporated milk
¤4 cups of broth
¤1/2 cup Parmesan cheese
¤3 tablespoons butter or margarine
¤1 tablespoon all-purpose flour
¤Salt c / n
¤Pepper c / n
¤Fried bread (optional)



The first step in preparing this delicious pumpkin cream is parboiling the main ingredient, pumpkin , which we had to cook in pieces. In a separate pot, we melt the butter over medium heat and add the onion and garlic, let it crystallize a bit for a few minutes and add the squash.

We let the pumpkin and ingredients are blended, add the cups of broth and let it boil. If we notice that this cream does not have much consistency, we can dissolve a tablespoon of flour in a little boiling water and slowly add the cream, stirring constantly. Continue cooking for about 5 minutes.
Once the cream boil our remove from the heat and add cheese, stir and add the evaporated milk. Having done this, we can serve our pumpkin cream with toasted bread , which is placed on top of the cream, leaving them floating.