Idea for dinner: Pumpkin cream with roasted vegetables

Sin ideas for dinner? Calm down, in a few minutes you'll have a cream ready to serve the whole family. Pumpkin, roasted vegetables and a sauce. 

This is a To Good proposal. To Go, the application that fights food waste. According to data from the app, 85,000 tons of pumpkins are produced in Portugal per year. They also count that for every kilo of pumpkin it takes 336 liters of water. So it turns out to be a resource that is important not to waste. Look at this recipe.

Pumpkin cream with roasted vegetables 

Ingredients: 
1 medium pumpkin, about 1.5 kg 
2 garlic teeth 
2 c. olive oil soup 
30 g of butter 
2 thyme stems 
1 pinch of nutmeg 
Salt and pepper q.b. 
300 g of assorted vegetables 
For the sauce 
1 c. lemon juice soup 
1 c. Dijon mustard tea 
1 c. honey tea 
1 c. olive oil soup 
Salt and pepper q.b. 

Method of preparation: 
1. Preheat the oven at 200°C. 
2. Cut the pumpkin in half and remove the seeds. Tempera with olive oil, salt, pepper and thyme and add garlic teeth, still with peel. 
3. Place the pumpkin on a tray, with the cut side facing down, and put it in the oven for 40 to 45 minutes until the pulp is very soft and slightly caramelized. 
4. Remove the pulp with a spoon and add the inside of the roasted garlic teeth. Add the butter and a pinch of nutmeg and crush with the magic wand until you get a smooth, velvety cream. Set the seasonings. 
5. For the sauce, mix the lemon juice with mustard and honey. Slowly add the olive oil, stirring until you get a homogeneous mixture, and finish it with a pinch of salt and pepper. 
6. Serve the cream with the roasted vegetables, water with some of the sauce and finish, if you like, with some fresh thyme leaves. 

Extra Tip from To Good To Go

“Book the seeds of the pumpkin, wash them well and bring them to the oven with a thread of olive oil and a pinch of salt until golden and crispy. In addition to avoiding waste, they are the perfect topping to give texture to the cream.”

And more recipes with pumpkin

Pumpkin hummus

The recipe is very simple and suggested by BBC Good Food. See how it's done in less than nothing.

Ingredients: 
1 small pumpkin (about 500g)
Olive oil q.b. 
2 peeled garlic teeth
1⁄2 lemon squeezed
2 tablespoons of tahini paste
400 g of a can of chickpeas 
1 seedless red pepper and cut into slices
1 seedless yellow pepper and sliced

Method of preparation: 
1- Cut off the top of the pumpkin. Remove the seeds, then remove the pulp from the bottom and top. 
2- Start the oven at 200 degrees. Cut the pumpkin pulp into pieces and put it in a baking dish with garlic and olive oil. Season. Then put it in the oven for 45 minutes. Let it cool down.
3- Put the pumpkin in a food processor with everything in the baking pan. Add the lemon juice, the tahini paste and the chickpea. Season with salt and mix until you get a folder. You can add more olive oil if you think it's too thick. Place the humus in the pumpkin and serve with peppers cut into slices or slices of bread.