Ingredients of the pumpkin cream for four people:
- 600 g of pumpkin pulp (1 kg 800 g of pumpkin)
- 1 onion
- 1 large potato
- 4 glasses of vegetable broth
- 4 tablespoons grated Parmesan cheese (or a couple of cheeses)
- 2 tablespoons olive oil
- A pinch of nutmeg
- Salt and pepper
Ingredients of the pumpkin cream for four people:
- 600 g of pumpkin pulp (1 kg 800 g of pumpkin)
- 1 onion
- 1 large potato
- 4 glasses of vegetable broth
- 4 tablespoons grated Parmesan cheese (or a couple of cheeses)
- 2 tablespoons olive oil
- A pinch of nutmeg
- Salt and pepper
Pumpkin cream: base recipe
Pumpkin cream: base recipe
The pumpkin cream that we are going to explain to you next is the basic recipe. Later we will see how to make delicious variations.
Peel the pumpkin
Peel the pumpkin
If you don't want to complicate your life, you just have to heat the pumpkin a little in the microwave and that way you will peel it more easily. Find out how to do it step by step.
Chopping the pumpkin
Chopping the pumpkin
If you are going to use it for a cream or soup, it is best to cut it into small cubes to cook beforehand.
Cut the onion and fry
Cut the onion and fry
In addition to peeling and cutting the pumpkin, peel and dice the potato, and peel and julienne the onion. Heat the olive oil in a saucepan and sauté the onion for 4-5 minutes.
Cook and add the cheese
Cook and add the cheese
Add the pumpkin and the potato, cook them together with the onion for a moment and add the hot broth. Simmer for 20 minutes, until the squash is tender. Remove from the heat and add the cheese, and a pinch of salt, pepper and nutmeg. If you want to lighten it or make it a vegan recipe (without anything of animal origin), you can do without the cheese and / or replace it with nutritional yeast.
Shred and serve
Shred and serve
With the help of a mixer, blend until obtaining a smooth cream, let it warm a little and serve.
Plating ideas
Plating ideas
One of the options is to use the pumpkin itself as a tureen. To empty it, you just have to cut a circle at the top and then carefully empty it with a spoon.
How to season it
How to season it
Pumpkin cream pairs well with all kinds of spices, from nutmeg to curry. And you can accompany it with croutons, nuts, aromatic herbs and sprouts, or something as simple as its own seeds (rich in proteins, fatty acids and minerals such as zinc). To make them tasty, clean them, dry them and sauté them a little in the pan before adding them to your cream.
Pumpkin And Carrot Cream
Pumpkin And Carrot Cream
You can also try combining it with other vegetables. One of the most successful is pumpkin and carrot cream. To make it, add a carrot to the ingredients of the basic recipe. Or, if you want it to have much more prominence, substitute half the pumpkin for the same amount of carrot. And in this case we have decorated it with some pipes and young beans cut in julienne.
Pumpkin cream with cream
Pumpkin cream with cream
The main difference between a vegetable puree and cream is that the latter usually has dairy among its ingredients. We have only added Parmesan cheese to the basic recipe so that it is not so heavy. But you can also make the pumpkin cream with cream. In this case, after crushing the cream, add 100 ml of liquid cream, stir well, and heat a couple of minutes more to bind it (but without boiling).
Pumpkin and zucchini cream
Pumpkin and zucchini cream
Another delicious option is pumpkin and zucchini cream, a vegetable from the same family, which also works well both in cream and puree. Substitute half the pumpkin for a similar amount of zucchini (you can incorporate it with the skin if you want it to have more fiber) and that's it. Or you can also do what we have done here: a zucchini cream on one side, and a pumpkin cream, on the other. And we have mixed them.
Pumpkin and leek cream
Pumpkin and leek cream
It is also very tasty with a little leek. It is more than easy. Add one to the ingredients and you will have a delicious pumpkin and leek cream. In this case, we have also served it with a boiled egg to make it work as a unique dish.
Pumpkin and orange cream
Pumpkin and orange cream
If you want to give it a different touch, try the pumpkin and orange cream, which consists of adding a carrot to the vegetables (to give it more body), not adding cheese, adding about 100 ml of orange juice once crushed, and cooking some four more minutes to reduce but not come to a boil.
Light pumpkin cream
Light pumpkin cream
If you are looking for a super light option, you have to try this Zero Fat Curried Pumpkin Cream. In addition to being a vegetarian recipe, it is also 100% vegan, since it does not contain any ingredient of animal origin, not even milk or cheese, which is precisely the trick to lighten it. See recipe.
More creams and soups
More creams and soups
If you are a fan of vegetable creams and spoon dishes, discover more recipes for easy soups and creams. They are to die for. Or if you're worried about the line, try our very satiating slimming soup recipes.
We love pumpkin cream, one of the many ways to eat this delicious and healthy vegetable, because it is very easy to make and is delicious both hot and cold.
Step-by-step pumpkin cream recipe
Ingredients
- Peel and dice the pumpkin and potato and reserve both.
- Peel the onion, cut it into julienne strips and fry it in the saucepan with the oil.
- Add the pumpkin and potato, sauté everything together a little and add the hot broth.
- Simmer for 20 minutes, until the squash is tender.
- Remove from the heat and add the cheese, and a pinch of salt, pepper and nutmeg.
- Blend with the mixer until you get a smooth cream.
Tricks to get the most out of it
- If you want it to be more creamy, you can add the liquid cream at the end, and heat a couple of more minutes to finish binding it.
- To garnish and accompany it, you can add a string of olive oil, spices and aromatic herbs, sprouts and nuts …
- You can also combine it with other vegetables: carrot, zucchini, leek …
- And if you have left over, you can freeze it in the form of cubes as we have done in our recipe for vegetable cream. And use it in #safefood plan to enrich other stews without wasting anything at all.
