This recipe is translated from Cookpad Spain. See original: 
Crema oriental de calabaza y boniato con topping crunchi
Crema oriental de calabaza y boniato con topping crunchi 
Oriental Pumpkin and Sweet Potato Cream with Crunchy Topping
Marta Fernández @xurrucadas
A fantastic cream recipe that feels great.
Oriental Pumpkin and Sweet Potato Cream with Crunchy Topping
A fantastic cream recipe that feels great.
Cooking Instructions
- 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.
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!!!
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