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The in laws love pumpkin.

One night after a meal at Pu Tien, the dad was regaling stories on how Jamie Oliver made this delicious looking dessert out of pumpkin, which was similar to what we had earlier. But when i pressed further on the ingredients used by Jamie, dad was dumbstruck. He forgot.

Aiyoh!

Because Thanksgiving was around the corner, i gave this a go.. something which i came out with myself with no whatsoever recipe to refer to. Guess what? Everyone loved it!

Too bad i didn’t have any mint leaves with me, otherwise the photo would be lovely with a touch of green :)

secretly hoping the green bottom would sorta replace the mint leaves but (!), oh-so-naive-me! Haha!

Pumpkin Cream with Vanilla Ice Cream and Toasted Sliced Almonds

(this is a no recipe recipe so everything is based on what i vaguely remember)

1 medium size pumpkin, cooked and cut
1/2 cup cream or more
sugar, to taste
cinnamon, to taste
vanilla ice cream (optional but it’s definitely much tastier with it)
a handful of freshly toasted sliced almonds

1. blend the pumpkin together in food processor until almost smooth.
2. add cream, sugar and cinnamon and continue to blend till smooth.
3. refrigerate for at least 2 hours.
4. served cold with vanilla ice cream and sliced almonds.

Note : if i had made Cinnamon ice cream earlier, it’d be a blast!

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Happy Thanksgiving!

14 Responses to “Pumpkin Cream with Vanilla Ice Cream and Toasted Sliced Almonds”

  1. This looks just too beautiful to eat. Gorgeous photo’s!

  2. I thought was a beautiful bowl of pumpkin soup at first, totally wicked!

  3. wow, so its more like a dessert pumpkin soup! Plant mint! Then you can have them anytime u want :)

  4. john : =))

    3hungrytummies : it can be passed as as pumpkin soup, if served hot and without ice cream!

    swee san : yes indeed! but if it’s soup, i’d add other root vegetables too! my mint dieddddddddddd! boo hoo!! planning to redo my herb garden once more in Jan! ;)

  5. This is definitely one of the most creative pumpkin dishes I have seen in a long time!

  6. I definitely like this to holiday pumpkin pie :)

  7. Haha tell me about it. My ‘herb garden’ just never came about. I mean, there’s ONLY rosemary. and it doesn’t seen to be any bigger :/

  8. love the combination of sweet and savoury. gorgeous pics!

  9. HAHAHAHAHA I LAUGHED at the “Aiyoh!” And is this like almond cream that you sometimes have tang yuan in? It seems like a similar concept…

  10. angie + tigerfish + noobcook : *smile* thanks ladies!

    swee san : my rosemary… boo! i’ve got a huge pot which kept growing until one day, i backside itchy, i added my soil and it slowly died :(

    honey heeee! as for tang yuan.. hmmm.. i didn’t think of that worr.. but yes, think adding tang yuan in might be a fun idea!

  11. That is so creative! And I can make a vegan version of it too :-D

  12. [...] This post was mentioned on Twitter by Noshtopia , ^cherie. ^cherie said: Thx! RT @noshtopia Pumpkin Cream w/ Vanilla Ice Cream & Toasted Almonds [pic]: http://bit.ly/giYFRC by @maameemoomoo ..can be made #vegan [...]

  13. [...] Pumpkin Cream with Vanilla Ice Cream and Toasted Sliced Almonds [...]

  14. [...] family and i love Pu Tien since eons ago. I remember making this Pumpkin Cream with Vanilla Ice Cream & Toasted Almond back in 2010, totally inspired after our dinner there at Pu Tien (btw, this awesome dessert is [...]

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