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Crema de Auyama Food Recipe

INGREDIENTS:

2 lb. pumpkins
8 water cups
2 teaspoons salt
3 teaspoons butter
1 cup chopped onion
½ cup of the white part of a ajoporro
4 cups chicken broth
½ teaspoon salt
¼ ground white pepper
¾ cup heavy cream
1 cup slices of toast with cheese type gouda

PREPARATION:

To peel, cut and wash auyama.

Put in a pot with water and 2 tablespoons salt.

Boil until it is soft.

Then time passed, remove the auyama and escúrrala. Meanwhile heat the butter in a frying pan and add the onion, sauté until ajoporro and withering away.

Then add the broth and cook about 3 minutes.

Remove from heat and let stand a few minutes to put the liquid in a blender.

Add auyama, salpimiente to taste and licue well.

Then place the mixture back into the pot and cook 2 minutes more.

Finally, turn off the heat, add the cream and serve immediately, if you wish at the heart of the plate place the slices of bread in the oven to end up with the fat cheese over until it gratine.

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