First, peel your pumpkin and carrots. Cut your pumpkin into about 1 inch thick cubes. For your carrots, you will want to cut them to about ¼ of an inch thick. Roughly chop your garlic and onion into smaller pieces.
In a large pan over high heat add your oil, onions and garlic. Cook for about 2 minutes and stir occasionally. Add the pumpkin and carrots to the pan and mix. Add all your salt, pepper and stock. Mix it well. Cover with a lid and cook for about 8 minutes or until your pumpkin is tender.
Now with the aid of a stick blender, you want to completely puree the vegetables. Add the heavy cream and cook for another 5 minutes so it can thicken. Serve and enjoy.
Video
Notes
Substitutions:
Oil- You can substitute regular oil for bacon fat, lard, or achiote oil.
Pumpkin- You can use chicken or vegetable bouillon.
Stock- This is an essential component of a dish but you can use any kind of sofrito you can find. From recaito to red sofrito.
Cream- If you have banana leaves cover your rice with it in the last 20 minutes. This gives the rice a very unique flavor.
Storing- You can store any leftovers in the fridge for up to 5 days and freeze for 3 months.