Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, matumbo in coconut cream and mashed pumpkin. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Matumbo in coconut cream and mashed pumpkin is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Matumbo in coconut cream and mashed pumpkin is something which I have loved my whole life. They’re fine and they look wonderful.

Delicious mashed pumpkin, flavored with garlic and Parmesan. I add just enough heavy cream to achieve a smooth, creamy texture. Mashed pumpkin has a creamy texture and delicate flavor.

To get started with this particular recipe, we have to first prepare a few components. You can have matumbo in coconut cream and mashed pumpkin using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Matumbo in coconut cream and mashed pumpkin:

1. Get 500 g matumbo
2. Get 50 g tomato paste
3. Get 5 cloves garlic
4. Take 3 onions
5. Get 4 tomatoes
6. Take 2 hohos(green bell peppers)
7. Get 1 bunch dhania
8. Get Spices of your choice
9. Take Coconut cream -200ml
10. Take 1 kg potatoes
11. Make ready 1 pumpkin
12. Take 1 butternut
13. Prepare 3 tablespoons margarine
14. Prepare Pinch salt and black pepper
15. Get Sugar

Scoop some taro paste into a serving bowl. Top with few spoonfuls of coconut cream and topped with mashed pumpkin. The plain pumpkin puree pairs well with the rich and creamy tasting yam paste for sure. Rich and creamy spiced mashed pumpkin served with spicy green lentils!

Instructions to make Matumbo in coconut cream and mashed pumpkin:

1. For the matumbo, boil for 30min-1hr…
2. Drain excess water, add 1tablespoon oil in a pan and chopped garlic…
3. Add boiled matumbo, and cook then add chopped onions and cook till translucent
4. Add the spices and tomato paste and coconut cream
5. Cook for two min then add chopped tomatoes and cover, let simmer for about 15min under low heat
6. Add in the chopped hoho and coconut cream… Let cook for five minutes
7. Add the chopped dhania and serve
8. For the mashed pumpkin… Boil the pumpkin and butternut in sugary water… And potato separately
9. Once totally cooked take off heat,drain excess water and mix and mash…potatoes and pumpkin
10. Add in the margarine and salt and black pepper
11. Serve with matumbo and stir fry Frenchbeans

Pour in the coconut cream (or full-fat coconut milk) and the pumpkin purée. Stir to mix everything together, if the mashed pumpkin appears too thick, add a couple tablespoons of water. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Don't forget the hot buttered crusty bread for dunking! Pumpkin - Peeled and chopped into large chunks (or purchase it pre-cut).

So that’s going to wrap it up for this exceptional food matumbo in coconut cream and mashed pumpkin recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!