- 200g pumpkin
- 1/4L vegetable juice
- 125ml coconut milk
- 2 tablespoons cinnamon
- 3 tablespoons cornflour
Step by step
1.In a pan of boiling water, cook the pumpkin until it tenders.
2.In a blender, mix the pumpkin with all the ingredients except the cornflour. (Keep a glass of vegetable juice). Whip until uniform and free of lumps.
3.In a glass with a little bit of vegetable juice, dissolve cornflower in cold water.
4.Boil pumpkin cream and add cornflour gradually. Do not stop stirring the mixture. If there are lumps, pour back into the blender.
5.Serve custard in single containers and let them cool down for at least 2 hours in the fridge. Dust with a bit of cinnamon and serve.
It is often believed that pumpkin, nutritionally speaking, is like potatoes or sweet potatoes, but that’s not quite right. The nutritional composition of this vegetable is much closer to the other vegetables than to tubers. Pumpkin, in addition to being immensely versatile in the kitchen, is rich in beta carotene, like carrots (that’s why both have the same orange colour). The more colours on the plate, the greater the variety of beneficial compounds!