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🍰 Fun with Cinnamon Pumpkin Cream

113 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 30 g fresh ginger
• 400 g pumpkin flesh (muskmelon pumpkin, without seeds)
• 1 tbsp vegetable margarine
• 1 tsp brown sugar
• 300 ml vegetable broth
• 400 ml orange juice
• salt
• 4 cinnamon sticks
• nutmeg (freshly grated)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Peel the ginger and chop it finely.
3. 3. Cut the pumpkin flesh into cubes.
4. 4. Heat the margarine in a pot.
5. 5. Sauté the onions and ginger until the onions become translucent.
6. 6. Add the pumpkin.
7. 7. Sprinkle the pumpkin with the brown sugar.
8. 8. Stir constantly until the sugar caramelizes.
9. 9. Deglaze the mixture with the vegetable broth and orange juice.
10. 10. Season with salt and add the cinnamon.
11. 11. Let the mixture simmer covered on low heat for about 15 minutes until the pumpkin is soft.
12. 12. Remove the cinnamon sticks from the pot.
13. 13. Puree the contents finely using a blender.
14. 14. Season the cream with salt and nutmeg.
15. 15. Serve it in jars if desired.

Nutrition per serving

• kcal: 113
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 17 g