Hello friends and fellow foodies!
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.
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
- Red and black pepper
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.
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