Cream with Pumpkin and Walnuts

TopatoTopatoDarth Vader581359871
"If your kids don`t like pumpkin, here`s how to disguise it so they eat it up all in one breath!"
Preparation10 min.
Cooking40 min.
Тotal50 min.
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  • pumpkins - 10.5 oz (300 g)
  • sugar - 6 tbsp
  • water - 2/5 cup (100 ml)
  • milk - 2 cups (500 ml)
  • starch - 5 tbsp, wheat
  • vanilla - 1
  • walnuts - ground (optional)


Peel the pumpkin and clean it of its seeds. Cut it into same-sized pieces. Put it in a small pot with the water and 2 tbsp sugar.

Let it simmer on low heat until it softens (about 20 min). In the meantime, boil the milk.

Dissolve the starch in 2/5 cup (100 ml) of the milk (needs to be cooled, so it doesn't turn lumpy). Put the pumpkin pieces in a deep container and pour in the remaining milk over them.

Mash them together, return to the pot and put on a low stove. Add the remaining sugar to the pumpkin mixture and pour in the starch in a thin trickle.

Add the vanilla and stir nonstop until the cream thickens. Distribute it into bowls and leave them to cool.

Optionally, sprinkle with ground walnuts or cinnamon.


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