Crema de Calabaza con Naranja y Azafrán

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Crema de Calabaza con Naranja y Azafrán. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crema de Calabaza con Naranja y Azafrán, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de Calabaza con Naranja y Azafrán delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de Calabaza con Naranja y Azafrán is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de Calabaza con Naranja y Azafrán estimated approx 45 minutos.

To get started with this recipe, we must prepare a few ingredients. You can have Crema de Calabaza con Naranja y Azafrán using 10 ingredients and 11 steps. Here is how you can achieve that.

Una calabaza da mucho de sí y hay que buscar como acabar con ella. Hoy una versión de las mil y una que se encuentran por ahí pululando.
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Ingredients and spices that need to be Take to make Crema de Calabaza con Naranja y Azafrán:

1. 200 g calabaza
2. 60-70 g boniato (en su defecto, patata o más calabaza)
3. 1/2 cebolla
4. Ralladura de piel de naranja
5. 2-4 hilos de azafrán
6. 50 g yogur de oveja (en su defecto, normal de vaca)
7. 1/2 cucharadita pimentón en polvo
8. 2 cucharaditas pipas de calabaza peladas
9. Aceite de oliva
10. Sal

Steps to make to make Crema de Calabaza con Naranja y Azafrán

1. Ingredientes
2. Primero… Calentar el horno a 180 grados.
3. Ponemos en un bol pequeño las pipas de calabaza y el pimentón. Cubrimos con aceite de oliva y dejamos macerando hasta el final.
4. Pelamos y cortamos la calabaza en trozos de unos tres centímetros aproximadamente y los ponemos en un bol. Hacemos lo mismo con la cebolla.
5. Aliñamos bien con aceite y extendemos en una bandeja apta para el horno. Horneamos junto con el boniato sin pelar hasta que estén tiernos.
6. Ponemos a fuego vivo en una cazuela grande el caldo junto con la piel de naranja y el azafrán.
7. Cuando hierva, agregamos el boniato pelado junto con la calabaza y la cebolla asada. Cocemos a fuego suave unos 5 minutos.
8. Retiramos del fuego y trituramos a fondo. Rectificamos de sal si fuere necesario.
9. Si se ve muy espeso, añadimos un poco de caldo de verduras. Mirad como lo he hecho yo.
10. Ya solo queda añadir el yogur y lista.
11. Servimos con una cucharada de pepitas de calabaza con su aceite. Se puede comer al momento pero está mejor de un día para otro.

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