The good thing about creams is that they can be taken warm in winter and warm or even cold in the hottest months. In this case, in addition, we are going to give our cream the pumpkin a summery air incorporating coconut milk.

For a little variation instead of serving it with croutons we accompany it with filo pastry. We can bake filo dough taking advantage of another preparation: by making a cake, pan… Since we can leave it done previously.

Pumpkin cream and coconut milk with filo pastry

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Flavored with summer thanks to coconut milk. Rich, smooth ... we can serve our pumpkin cream with some slices of filo dough.

Ascen Jimenez

Kitchen: Modern
Recipe type: creams
Rations: 4

Cooking time: 30M
Total time: 30M

Ingredients

400 g pumpkin, peeled and in pieces
45 g onion or spring onion
20 g oil
500 g of vegetable broth
170 g of coconut milk and a little more to decorate
5 sheets of phyllo dough
5 g of water
5 g oil

Preparation

We put the onion and oil in the glass. We program 3 seconds, speed 6 and then, 3 minutes, 100º, speed 1.
At that time we are preparing the pumpkin (peeling it and breaking it into pieces). We put it in the glass and program 3 seconds, speed 5. Add the coconut milk and program 5 minutes, 100º, speed 1.
Now we add the broth we program 20 minutes, 100º, speed 1.
When the temperature has dropped a little, we crush the cream. Holding the beaker we grind for 30 seconds at speed 10.
If we want to serve our cream with filo dough, we can prepare it while the machine is running, cooking the pumpkin.
We put the water and oil in a bowl and mix them with a fork. We brush each of the sheets and we overlap them. With 5 sheets is enough. Bake at 200º for 8-10 minutes or until we see that they are golden.

More information - Cherry cake, Bread with sourdough and flavored salt

ThermoRecetas

Pumpkin cream and coconut milk with filo pastry