We are in full pumpkin season, a low calorie vegetable and packed with slow-absorbing 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 accompaniment to any dish.
Today let's 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 single dish for a light and nutritious dinner, or as an accompaniment to grilled fish. Let's do it!
Pumpkin And Carrot Cream
Pumpkin And Carrot Cream
Author Tony Torres
Kitchen: Spanish
Recipe type: Creams and purees
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 600 gr pumpkin
- 2 large carrots
- 1 large potato
- A leek
- Extra virgin olive oil
- shawl
Preparation
- First we are going to prepare all the vegetables, starting by carefully removing the skin from the pumpkin.
- Afterwards, we wash well and cut into small cubes.
- We peel and wash the carrots and cut them into slices.
- Now it is the turn of the potato, again we peel it and wash it well, and cut it into medium dice.
- Finally, we remove the green part of the leek and make some cuts in the center in the shape of a cross, wash well to remove all the earth and cut into slices.
- To cook the vegetables, we put a casserole on the fire with a drizzle of virgin olive oil.
- Once the oil is hot, add the vegetables and fry for a couple of minutes.
- Now we cover with water and add salt to taste.
- Let the vegetables cook for 15 or 20 minutes, prick with a knife to confirm that the vegetables are tender.
- Once the vegetables are cooked, blend with a hand mixer until a light cream is left.
- To finish, we rectify the salt and that's it!
Notes
Light pumpkin and carrot cream