Velvet Pumpkin Cream

1. 1

   In a pan with a little olive oil, saute the onion, garlic clove, and bay leaf.

2. 2

   Add the pumpkin and carrot, cut in pieces the same size, so both cook evenly.

3. 3

   Add water, and cook with the lid on, until the vegetables are well cooked.

4. 4

   Season with salt and coriander powder.

5. 5

   Grind well in the blender.

6. 6

   Serve hot, decorated with a strand of soy cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.