Pumpkin's beta-carotene converts to vitamin A only when paired with fat—that's why cream makes it actually healthier.
The Healthiest and Creamiest Pumpkin Cream
Transform your pumpkin cravings into a wholesome delight with our velvety Pumpkin Cream! By steaming the pumpkin instead of boiling, we lock in those vibrant nutrients while creating a wonderfully smooth texture. With a hint of cinnamon and a splash of coconut cream, this guilt-free treat will have you coming back for seconds!
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 5 g jengibre (0.18 oz)
- 1 cebolla
- ½ zumo de naranja
🫙Pantry Staples(1)
- 250 g leche de coco (8.82 oz)
📦Other(2)
- 75 g anacardos remojados (cajú o marañón) (2.65 oz)
- 500 g calabaza pelada (17.6 oz)
👨🍳 Instructions
- 1
Grate the pumpkin and cut the tougher ends into thin slices.
- 2
Sauté the onion, then add ginger, coconut milk, and soaked cashews.
- 3
Bring to a boil and cook for just 5 minutes, ensuring the pumpkin is spread in a thin layer for even cooking.
- 4
Blend everything until creamy and finish with a splash of orange juice.
💡 Pro Tips
- ✓Grate pumpkin on the large holes of a box grater to create 3-4mm pieces that cook uniformly in exactly 5 minutes, preventing overcooking that breaks down pectin and creates watery texture.technique3-4mm pieces
- ✓Soak cashews in 140°F water for 15 minutes to soften cell walls and release natural oils, creating 30% smoother cream when blended compared to cold-soaked nuts.ingredient140°F for 15 minutes
- ✓Maintain pumpkin layer thickness under 1/2 inch in the pan so steam escapes efficiently and prevents steaming that dilutes flavor concentration by up to 25%.techniqueUnder 1/2 inch thickness
- ✓Add orange juice after blending and off heat because vitamin C degrades rapidly above 160°F, losing 50% potency in just 2 minutes of cooking.timing160°F threshold
- ✓Blend hot mixture for 90-120 seconds to fully break down cashew proteins and create stable emulsion - insufficient blending leaves grainy texture even with perfectly soaked nuts.equipment90-120 seconds
Share this recipe
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
Share this recipe
Pumpkin's beta-carotene converts to vitamin A only when paired with fat—that's why cream makes it actually healthier.
The Healthiest and Creamiest Pumpkin Cream
Transform your pumpkin cravings into a wholesome delight with our velvety Pumpkin Cream! By steaming the pumpkin instead of boiling, we lock in those vibrant nutrients while creating a wonderfully smooth texture. With a hint of cinnamon and a splash of coconut cream, this guilt-free treat will have you coming back for seconds!
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 5 g jengibre (0.18 oz)
- 1 cebolla
- ½ zumo de naranja
🫙Pantry Staples(1)
- 250 g leche de coco (8.82 oz)
📦Other(2)
- 75 g anacardos remojados (cajú o marañón) (2.65 oz)
- 500 g calabaza pelada (17.6 oz)
👨🍳 Instructions
- 1
Grate the pumpkin and cut the tougher ends into thin slices.
- 2
Sauté the onion, then add ginger, coconut milk, and soaked cashews.
- 3
Bring to a boil and cook for just 5 minutes, ensuring the pumpkin is spread in a thin layer for even cooking.
- 4
Blend everything until creamy and finish with a splash of orange juice.
💡 Pro Tips
- ✓Grate pumpkin on the large holes of a box grater to create 3-4mm pieces that cook uniformly in exactly 5 minutes, preventing overcooking that breaks down pectin and creates watery texture.technique3-4mm pieces
- ✓Soak cashews in 140°F water for 15 minutes to soften cell walls and release natural oils, creating 30% smoother cream when blended compared to cold-soaked nuts.ingredient140°F for 15 minutes
- ✓Maintain pumpkin layer thickness under 1/2 inch in the pan so steam escapes efficiently and prevents steaming that dilutes flavor concentration by up to 25%.techniqueUnder 1/2 inch thickness
- ✓Add orange juice after blending and off heat because vitamin C degrades rapidly above 160°F, losing 50% potency in just 2 minutes of cooking.timing160°F threshold
- ✓Blend hot mixture for 90-120 seconds to fully break down cashew proteins and create stable emulsion - insufficient blending leaves grainy texture even with perfectly soaked nuts.equipment90-120 seconds