Cook this Pumpkin Cream with Chicken Balls simple but tasty, prepared with autumn squash.

Recipe Portion: four (4) people



Pumpkin Cream with Chicken Balls

  • 500 grams of pumpkin

  • 500 grams of ground chicken

  • 1/2 bar of butter

  • 1/2 cup of cream

  • 50 grams of parmesan cheese

  • 2 Eggs

  • 1 bunch of coriander

  • 1 onion

  • 1 piece of saffron

  • 100 grams of bread crumbs

  • 1 garlic clove

  • 1 tablespoon of salt

  • 1/2 Tablespoon of pepper

  • 8 Cloves





The pumpkin is cut and the peel is removed, the pumpkin pieces are cooked in a pot with water along with the saffron for 20 minutes over medium heat.

For the Pumpkin Cream with Chicken Balls we use only one part of the pumpkin, the rest you can keep it in the refrigerator in a hermetic container for a week.

The coriander is washed and finely chopped.

The onion is cut into small squares.

We remove the clove stem which is the seasoning and we pulverized it. This is a really good ingredient which gives a special flavor for this Pumpkin Cream with Chicken Balls recipe.

In a bowl, the ground chicken is mixed with the eggs, bread crumbs, salt, pepper, onion and coriander is mixed perfectly and if the mixture is a bit liquid you can add more bread crumbs.

With the mixture we form small balls that are fried in a frying pan with melted butter; we turn those constantly to make them evenly browned.

Blend the cooked pumpkin along with Parmesan cheese, saffron, cream and a cup of chicken broth or milk.

In a pot melt butter and add the chopped garlic, when it is light roasted we add the mixture of the blender to be incorporated with a little salt. Cover the pot and let it cook for ten (10) minutes on low heat.

This Pumpkin Cream with Chicken Balls is very nutritious and tasty.



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