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Pumpkin cream with Iberian bacon tacos
A pumpkin cream, like this one proposed by chef Doreen Colondres, is a dish that helps guests to warm up on cold days. And in addition, pumpkin is a seasonal product, tasty, very nutritious and at a good price. To make a pumpkin cream a special dish, we can add some Fermín Iberian bacon cubes, that way it will be much tastier.
Recipe for 2-4 people:
Ingredients:
3 cups of sweet pumpkin, cut into small cubes
2 cups of natural chicken or vegetable broth
1 large white onion, cut medium
6-8 whole fresh garlic
2 tablespoons of olive oil
3 slices of Iberian bacon Fermín
2 tsp thyme
2 tsp fresh sage
Salt to taste
Preparation:
In a small pot we heat the olive oil and brown the garlic for a minute. Add the onion until it is soft and translucent. We add the pumpkin, stir, and add the broth, stir again and add the salt. Cover and simmer for 10 minutes, until it is soft. With the help of a mixer, we pass everything until it is smooth and creamy.
Meanwhile we cook the bacon until it is crispy and add the thyme. We set it aside on a plate with a napkin underneath. It is served in a bowl and the Iberian bacon garnish is added on top.
You‘ll love it!