Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Crema oriental de calabaza y boniato con topping crunchi

Oriental Pumpkin and Sweet Potato Cream with Crunchy Topping

Name: Oriental Pumpkin and Sweet Potato Cream with Crunchy Topping
Total time: 3000 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 butternut squash; 1 small sweet potato; 3/4 cup coconut milk (200 ml); 2/3-3/4 cup vegetable broth (150/200 ml); Salt and pepper; Cream spices: ginger, cumin, nutmeg; 7 oz cooked chickpeas (200 grams); 3 1/2 oz frozen peas (100 grams); For the topping: rosemary, ginger, cumin, garlic/onion powder; Garlic powder, curry, sweet paprika

Marta Fernández @xurrucadas

Terrassa (Barcelona)

A fantastic cream recipe that feels great.

Marta Fernández @xurrucadas

Terrassa (Barcelona)

A fantastic cream recipe that feels great.

Saved

Ingredients

50 min

2 servings

1/2butternut squash
1small sweet potato
3/4 cupcoconut milk (200 ml)
2/3-3/4 cupvegetable broth (150/200 ml)
Salt and pepper
Cream spices: ginger, cumin, nutmeg
7 ozcooked chickpeas (200 grams)
3 1/2 ozfrozen peas (100 grams)
For the topping: rosemary, ginger, cumin, garlic/onion powder
Garlic powder, curry, sweet paprika

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Steps

50 min

1

Cut the squash and sweet potato into medium pieces and boil for about 15 minutes, until soft.
2

Drain the water and add the squash and sweet potato to a bowl with the vegetable broth. Add the broth gradually to achieve your desired thickness. Blend well. Add the coconut milk, spices, and salt, and blend again until smooth. Taste and adjust spices or salt if needed.
3

For the topping, drain the chickpeas and rinse them under tap water. Place them on a baking sheet lined with parchment paper and dry them with a paper towel, removing any loose skins. Add the peas and chosen spices, salt, and olive oil. Mix to coat with flavors. Bake at 400°F for 15-20 minutes.
4

Serve the cream in a bowl, add the topping on top, and enjoy.

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Cooksnaps

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Marta Fernández @xurrucadas

Published in the US on April 15, 2025 15:57

Terrassa (Barcelona)

Siempre me ha gustado cocinar pero desde hace un tiempo me he dado cuenta de que debería haber estudiado cocina y haberme dedicado a ello, es mi vocación frustrada. Todo el mundo te dice que siempre se está a tiempo pero no es tan fácil dejarlo todo y empezar una nueva vida así que seguiré haciendo mis pinitos caseros compartiendo por aquí mis recetas.Me encanta aprender y probar cosas nuevas.Bucearía en chocolate! 😅😂A gosaaaaaar!!!

Keywords

Sweet Onion Vege Pea Kamote Ginger Coconut Pepper Butternut Garlic Garbanzo Bean

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