Sweetsour Pumpkin Cream

receta-crema-de-calabaza-al-agridulce-macrobiotica-macrobioteca


This is a refreshing and nutritious recipe. It is one of my favorites, creamy and sweet.



 icon-user 6 people
icon-cutlery Preparation: 5 min
 icon-clock-o  Total time: 30 min

INGREDIENTS:

  • 1 kg of hokkaido pumpkin (or Potimarron)
  • 1 Sweet Potato
  • 2 onions
  • Salt
  • 1 tsp umeboshi paste
  • Chives or coriander
  • Olive oil



PREPARATION:

  1. Cut the vegetables into medium-sized pieces and cover halfway with water in a saucepan. The more water, the more watery the cream.

  2. Allow to boil for 25 to 30 minutes.

  3. Add a little olive oil, a pinch of salt and umeboshi paste. Blend until pureed.

  4. If too thick, we can add some more water.

  5. Serve with chopped chives or coriander.


The umeboshi paste can be replaced by umeboshi vinegar. Always use first cold extraction Extra Virgin Olive oil. Use unrefined sea salt. Never use grey salt.

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