Pumpkin and mascarpone cream

You have to try this pumpkin cream, it is absolutely delicious. One of those that you never get tired and would repeat again. A couple of days ago we emptied a pumpkin to Halloween And it had pumpkin meat on top of the head. I made this cream and some savory cupcakes that I will bring you the next day.

You need pumpkin, onion, mascarpone and vegetable broth, or a small bouillon cube, which you can even make at home with the recipe Mayra brought us a few days ago. If you like pumpkin, don't miss this cream, it will surprise you.

Pumpkin and mascarpone cream

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A delicious pumpkin cream with mascarpone that you cannot stop trying

• Ana Valdes

• Kitchen: vegetarian
• Recipe type: creams
• Calories: 250
• Rations: 6

• Cooking time: 23M
• Total time: 23M

Ingredients

• 500 g pumpkin
• 200 g onion
• 250 g of mascarpone
• 400 ml of vegetable broth (or 400 ml of water and a bouillon cube)
• 50 ml oil
• shawl
• ground black pepper (omit if for children)

Preparation

1. Put the pumpkin and onion cut into large pieces in the glass, the oil and salt to taste. We chop during 5 seconds, speed 5.

2. Then we sauté for 10 minutes, 100º, speed 2.

3. Add the broth (or the water and the tablet) and cook for 12 minutes, 100º, speed 2.

4. Add 200 g of mascarpone (we reserve 50 g to decorate the dishes) and grind for 30 seconds at progressive speed 5/10.

5. We serve on plates with a tablespoon of mascarpone in the center and sprinkle with black pepper.

Notes

If you buy a pumpkin for this cream, I recommend the peanut type pumpkin (it is so called because of its shape similar to a peanut in the shell). And it is not necessary to peel it, just cut it into large pieces before putting it in the glass. The skin is edible, it softens with cooking and is completely crushed at the 5/10 speed of the last step.

Equivalences with TM21

More information - Basic recipe: concentrated vegetable broth tablets