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Cream of pumpkin and coconut: the sweet and spicy recipe

Cream of pumpkin and coconut

The pumpkin and coconut cream is a natural first course, perfect for those who want to serve a genuine but at the same time tasty, healthy and gluten-free dish.

Vegetarian cooking is nutritious and tasty cuisine and not everyone always appreciates it. The secret lies in flavoring the vegetables with spices and aromas, and this is the case of the pumpkin and coconut cream, a unique natural dish, very tasty and with a sweet and delicate flavor. In this preparation the pumpkin is flavored with cumin seeds, coriander and chilli, here is the preparation step by step .

Cream of pumpkin and coconut
Cream of pumpkin and coconut

Preparation of the pumpkin and coconut cream

  1. To prepare this tasty first course, start by cleaning the pumpkin: remove the outer skin, the filaments and the internal seeds, then rinse it quickly and cut the pulp into chunks of approximately the same size.
  2. Continue peeling the onion and slice it thinly .
  3. Take a large saucepan, pour a drizzle of olive oil on the bottom and add the crushed coriander and cumin seeds.
  4. Sauté for a few moments then add the chopped onion and parsley.
  5. Let the onion brown over medium heat and only when the onion is well wilted add the pumpkin.
  6. Stir let it flavor for a few moments.
  7. In a saucepan, make the roux: melt the butter over low heat and add the flour while continuing to mix so that a lump-free cream is formed.
  8. Add the coconut milk and water and continue mixing.
  9. Pour inside the solid part with the pumpkin, onion, seeds and spices and lower the heat.
  10. Bring to a boil and continue cooking for 20-25 minutes just enough to soften the vegetable well.
  11. After cooking, turn off the heat and blend with the help of an immersion blender to obtain a homogeneous cream.
  12. Season with salt if necessary and serve immediately. Enjoy your meal!

Here is a delicious and exquisite first course based on pumpkin , such as our classic pumpkin cream !


This cream, different from pumpkin cream due to the presence of the roux, can be kept for a maximum of 1-2 days in the refrigerator in a container with an airtight lid. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT

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