An amazing pumpkin cream!

Pumpkin Cream

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Hello friends and fellow foodies!

While I have talked a lot about the “pumpkin cream” I noticed a few days ago I had not shared it yet in Dominican Heat (I had in elfogoncito.net)

This is one of my favorite recipes and it’s originally one of my sous chef’s recipes. I have made some minor variations but it’s still amazing.

pumpkin cream

pumpkin cream

As you know we have had “auyama” abundance (due to our our agricultural adventure) so you can expect still some more pumpkin recipes and ideas in the following days.

One of the most common ways in which I develop my recipes is evolution. I start with a pumpin cream and then use the remaining cream to come up with another recipe. Remember the pumpkin rice I shared a few days ago? Well, it was done with this cream’s leftovers.

Ingredients for the pumpkin cream

  • 1 pound of creamy auyama criolla (a creamy type of Dominican squash or pumpkin)
  • 1 cube of chicken broth or bouillon (optional)
  • Whole milk
  • 1 spoonful of cream cheese (cream Cheese)
  • 1 spoonful of butter
  • 1 clove of pounded garlic
  • Salt
  • Red and black pepper
pumpkin cream

pumpkin cream

Directions for a creamy pumpkin cream

Boil your pumpkin until very tender. When tender blend with whole milk and take back to the pot. Add butter, garlic, some black pepper and cream cheese.

Check the salt and finish with some black and red pepper when serving, to give a rich and soft touch of spice.

Enjoy!

Arturo

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Soups and crémes, Traditional Dominican Food, Vegetarian, Vegetarian - Lactoovovegetarian, Vegetarian - Lactovegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to An amazing pumpkin cream!

  1. billpeeler says:

    I would definitely like to make this later this fall – does ‘Creole auyama’ refer to the type of pumpkin you’re using?

    • Not really! I guess I had a language short circuit! LOL! Thanks for pointing it out (i just corrected it) It’s what happens when one publishes in two languages! “Auyama” is how we call our native pumpkin, which is similar to some of your squash varieties. The texture is very similar to a butternut squash.

      I was in Philly last year and wanted to prepare a Dominican dish that calls for “auyama”. I didn’t have any handy and I used butternut. It turned out almost exactly the same.

      Thanks for dropping by! 🙂

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