The cream of Pumpkin and Dióspiros

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  • Fresh pumpkin, cut into cubes: 1 kg
  • Dióspiros (without the skin, and came white): 2
  • Olive oil: 2 Tablespoons
  • Onions: 2
  • Garlic: 1
  • Vegetable broth: 700 ml
  • Cream: 1 Package (200 ml)
  • Curry powder: 2 Teaspoons
  • Salt and pepper: taste.
  • Salsa or ceboolinho chopped: taste.


Heat the olive oil in a tachinho wide and cook the onion and garlic over medium-low heat. Let the onion is translucent and douradinha. Add the pumpkin and cook for eight to ten minutes, stirring occasionally and until it is soft and golden.

Add the dióspiros and saute for two more minutes. Add then the vegetable broth and bring to a boil. Lower the heat and cook for another ten minutes. Stir in the cream, curry powder, salt and pepper and bring to a boil.

Remove the pan from the heat and grind.

Serve with a little parsley or chives, chopped, and a spoon of cream.

You can accompany with a little bit of toasted bread or toast.

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