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Pumpkin cream

Pumpkin cream

Ingredients for 4 people

1 kg of pumpkin

1 onion

30 g of butter

salt

pepper

Half a glass of milk

Preparation

Peel the pumpkin and cut it into pieces. Finely chop the onion and brown it in an earthenware saucepan with butter. When you see it well browned, add the pumpkin and add water until it is covered. Add salt, pepper, cover the pan and cook over low heat. When the pumpkin has lost its consistency, pass the vegetable mill and put it back on the fire in the same saucepan. Bring the past to a boil and cook for about 15 minutes, adding a little milk if the cream gets too dry. When cooked, add the remaining milk, mix thoroughly and serve hot.

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