Pumpkin Cream with Peanut Butter

Recipe of Pumpkin Cream with Peanut Butter

Ingredients (2 person)
100.00 g	Creamy peanut butter
350.00 g	Steamed mashed pumpkin
20.00 g	Almond slices
25.00 g	KNORR KINGSFORD'S Cornstarch (cornstarch)
50.00 g	Almond powder
1,400.00 g	Water
75.00 g	Sugar

Preparation

1. Place a cleaned pan over heat and pour in 800g of clear water. After the water boils, add 25g of white sugar, 25g of almond powder and 100g of creamy peanut butter. After the mixture is diluted, add KNORR KINGSFORD'S Cornstarch to thicken it to your liking, then pour it into a container and set it aside for later use.

2. Place a cleaned pan over heat and pour in 600g of clear water. After the water boils, add 50g of white sugar, 25g of almond milk and mashed pumpkin. After mixing evenly, add KNORR KINGSFORD'S Cornstarch to thicken the mixture to your liking, then pour it into another soup bowl and set it aside for later use.

3. Place a mould at the centre of a container, hold the two soups prepared earlier, one in each hand, and slowly pour them together into a soup bowl. Sprinkle some roasted almond slices over the soup and serve. Note: Place the almond slices into an oven and bake until the surface turns golden brown, at which time they are ready to use.

Reference: http://www.unileverfoodsolutions.hk/en/recipes/recipe_sn/show/3681-9444-0-R0042513.html?recipe_searchbox=1