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Pumpkin cream





500 grams


1 unit


2 unit


to taste


1 unit

Extra virgin olive oil

2 spoons

Iodized salt

to taste

Dried thyme

to taste

first courses from Italy

Pumpkin cream

Pumpkin cream

vegan high in potassium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin cream

It started the pumpkin season and in my recipe it could not miss this recipe. It's simple, good, light and fabulous as comfort food when the cold is by the way ...

Pumpkin cream step 1

step 1

In a large pan, put the oil with chopped shallot and let it dry for a few minutes gently.

Pumpkin cream step 2

step 2

Meanwhile, clean the vegetables and cut them all in pieces. Put them all in the pot, add the thyme, the pepper and the salt.

Pumpkin cream step 3

step 3

With a ladle, turn the vegetables well to flavor for a couple of minutes. Then pour the water (or vegetable broth) until all the vegetables are covered.

Pumpkin cream step 4

step 4

Do not overdo it with water because otherwise it is likely that the cream will become too liquid and lose all the creaminess. If during cooking you see that it dries too much we are in time to add it later.

Pumpkin cream step 5

step 5

Let it bake in medium heat for about 20/30 minutes, until all the vegetables are beautiful soft.

Pumpkin cream step 6

step 6

With a diving mixer whisk everything very well and the cream is ready to be served.

Pumpkin cream step 7

step 7

If you use a whole pumpkin I recommend you do not throw the seeds that are inside. Just rinse them well and leave them in the sun to dry or in the oven at low temperature. Peel them and garnish the pot.

Pumpkin cream step 8

step 8

If you want a more creamy cream you can add a spoonful of grated cheese and serve with croutons.

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