Pumpkin cream recipe
alexandra romero
Take advantage of the pumpkin season as it is here and prepare this cream for lunch or dinner. The best part? This delicious pumpkin cream will be ready in just 35 minutes and will be the ideal option to forget about the cold. Try this pumpkin cream and fall in love with its flavor!Did you know? Pumpkin is a great ingredient for your meals, as it is not only rich in fiber but also contains nutrients such as iron, folic acid, and vitamins C and E.See more soup and cream recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 pumpkin, in half
  • 4 tablespoons butter
  • salt and pepper
  • 2 tablespoons butter
  • 1/4 onions, in medium cubes
  • 1/2 cups leek, in medium cubes
  • 1 cup potato, in medium cubes
  • 1 cup carrot, slice
  • 4 cups chicken broth
  • 1 cup cream cheese
  • salt and pepper
  • 1 pinch curry
  • sour cream, for decoration
  • pumpkin seeds, for decoration
  • sesame seeds, for decoration
  • bread, to accompany
Preparation
20 mins
15 mins
Low
  • Place the pumpkin on a baking tray, add the cubes of butter, salt, and pepper, and bake at 180 °C for 35 minutes. Remove from the oven and set aside.
  • Melt the butter in a pot over medium heat, add the onion and leek, and cook for 5 minutes. Add the potato and carrot and cook for 5 minutes. Then pour in the chicken broth and cook over medium heat for 10 minutes.
  • Blend all the vegetables, the broth, the cream cheese, salt, pepper, and curry. Pour into the pot and cook the pumpkin cream on low heat for 10 more minutes.
  • Serve the pumpkin cream and garnish with sour cream, pumpkin seeds, and sesame seeds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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