Pumpkin & Carrot Cream

Winter for me results in foods that bring comfort and warmth! At this time of year, we especially need denser, more calorie, and nutritious foods. I have several recipes that I make at least once a week, but this one is my TOP 5, definitely! Super easy, fast, with incredible flavor and color, and what's even better: full of antioxidants and very nutritious. Check the recipe!

Perfect for the fall and winter season!

Pumpkin & Carrot Cream

Prep time

30 minutes

Cook time

20 minutes

Portion

4 persons

Shelf life

3 days in an airtight container in the fridge or up to 3 months in the freezer

Supplies

Pan

Immersion blender, blender or food processor

Ingredients

1/2 pumpkin cut into cubes

1 onion

3 cloves of garlic

1 chopped carrot

Ginger (optional)

Water (enough to cover the ingredients in the pan)

Salt to taste

1 teaspoon turmeric or curry powder

1 teaspoon thyme

1/2 teaspoon grounded black pepper

1/2 teaspoon nutmeg powder

Method

1. Put the onion in the pan, sauté, add the garlic and ginger with a little water to avoid sticking (and thus avoid using oils).

2. Then add the chopped carrot and pumpkin. Let it sauté with the other ingredients in the pan.

3. Add the water until the contents of the pan are covered. The more water you put in, the more liquid the cream will be.

4. Season with salt, turmeric and pepper or curry, thyme, and nutmeg.

5. When the pumpkin and carrot are tender, turn off the heat.

6. Use an immersion mixer or place the contents in a blender until it reaches a creamy consistency.

** If you want, add more spices and serve with chopped chives and parsley.

Did you try this recipe?

Please, tell me how it looks and what you think. Leave a comment below or share a picture on Instagram with #CShealthsquad and #claudiaschatz! Bon appétit!!