Pumpkin cream and turkey meatballs is a comforting and nutritious dish, ideal for cold days or when you're looking for a complete and healthy meal. This cream combines the natural sweetness of pumpkin with the smoky flavor of red pepper and the spicy touch of nutmeg and ginger, creating a silky texture and an irresistible aroma. Originating from South American cuisine, this version has been adapted to include turkey meatballs, a lighter option than beef or pork, perfect for those who watch their diet without sacrificing flavor.
The preparation is simple and doesn't require complicated techniques. Onion, garlic, and red pepper are sautéed, then steamed pumpkin is added (to preserve its nutrients) and everything is processed until a fine cream is obtained. The turkey meatballs can be served directly in the cream or as a side. This recipe is ideal for the whole family, from kids to adults, and can be easily adapted to vegetarian diets by substituting the meatballs with tofu or legumes.
Moreover, it's an excellent way to incorporate vegetables into children's diets. You can serve it hot with grated cheese, sesame seeds, and a touch of fresh parsley.
Prep
10 min
Cook
20 min
Servings
4
Fry the diced onion, garlic and paprika in 1 tablespoon of olive oil
Add 1/3 cup of cold water to finish cooking the onion
Add the pumpkin cooked in squares, I recommend cooking it in a steamer so as not to lose the nutrients and flavor of the pumpkin
Fry and grind the pumpkin with the rest of the ingredients, grind with a spoon or fork, add the spoons of cornstarch dissolved in half a cup of water
Blend in a juicer or mini mixer, until a creamy consistency is achieved, it can be in batches of three parts
Empty into a pot to finish heating and cooking the cornstarch
Serve hot with Chacra cheese, turkey meatballs and sesame seeds
