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Pumpkin and carrot cream

We are in the middle of the season of pumpkins, a low-calorie vegetable full of slow absorption carbohydrates, fiber, minerals and vitamins. A perfect food for the cold season that is about to begin. Pumpkin can be cooked in many different ways, its sweet taste makes it a perfect companion to any dish.

Today we will cook this light pumpkin cream, very low in calories and perfect to take at any time, especially at night. You can serve it as a unique dish for a light and nutritious dinner, or as a side dish to a grilled fish. Get to work!

Pumpkin and carrot
cream Pumpkin and carrot


Crema de calabaza

Cuisine: Spanish
Type of recipe: Creams and purees
Rations: 4
Preparation time:
Cooking time:
Total time:
  • 600 gr of pumpkin
  • 2 large carrots
  • 1 large potato
  • A leek
  • Extra virgin olive oil
  • salt
  1. First we will prepare all the vegetables, starting with Carefully remove the skin from the pumpkin.
  2. Then we wash well and cut into not very large dice.
  3. Peel and wash the carrots and chop them into slices.
  4. Now it is the turn of the potato, again we peel and wash it well, and cut them into medium dices.
  5. Finally, we remove the green part the leek and make a few cuts in the center in the form of a cross, wash well to remove all the earth and cut into slices.
  6. To cook the vegetables, put a casserole on the fire with a splash of virgin olive oil.
  7. Once the oil is hot, add the vegetables and fry for a couple of minutes.
  8. Now we cover with water and add salt to taste.
  9. Let the vegetables cook about 15 or 20 minutes, prick with a knife to confirm that the vegetables are tender.
  10. Once the vegetables are cooked, we grind with a hand mixer, until a light cream remains.
  11. To finish, we ground salt and ready!
Light cream of pumpkin and carrot

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