Pumpkin Salad With Cream Cheese

Pumpkin Salad With Cream Cheese （かぼちゃとクリームチーズのサラダ

This pumpkin salad is made with pumpkin, cream cheese, nuts, and dried fruit.

It’s flavored with white miso instead of mayonnaise, making it low in calories and giving the salad a slightly Japanese feel.

A watery salad is not tasty, so don’t boil pumpkin.Sweet potatoes and pumpkins contain a digestive enzyme called beta-amylase, which, when heated to 70-80°C, produces a sweet substance called maltose, making them deliciously sweet. Take your time to bring out the sweetness.
There are many types of miso, but shiro miso (white miso) is the best for this salad because of its smooth texture and slightly sweet taste.
Use roasted nuts and sesame seeds.

1317 Calories Protein 33.6 g Total Fat 72.8 g Total carbohydrates 158.9 g Sodium 3.2 g

Wash the pumpkin and remove the seeds with a spoon.
Steam the pumpkin for 30 minutes.
Once the pumpkin has cooled enough to be touchable, remove the skin. It’s okay if you can’t remove it all, but some remains.
Mash the pumpkin with a spoon.
Mix the pumpkin and milk. Adjust the amount of milk depending on the moisture content of the pumpkin.
Cut the cream cheese into 2cm cubes.
Mix the cream cheese with white miso, nuts and berries, white sesame seeds, and pepper.
Stop mixing when the cream cheese still holds its shape.