Today I insist on another ideal recipe for dinner: a pumpkin cream to which I have incorporated many other vegetables. This is not a simple pumpkin cream, it also has carrot, celery and zucchini, as well as potato in a small amount but enough to give it body.
My advice is that when you prepare this cream you do it in quantity not for one but for two nights since it can keep in the fridge up to three days in an airtight container. You can also freeze it. For this, the ideal is that you do without the potato, since as we all know it does not freeze very well and would alter its texture.
Do you want to present this pumpkin cream and many other vegetables in a slightly more special way? A few tablespoons of whipped yogurt on top will give it freshness. or you can choose some fish and add it crumbled to turn this recipe into a much more complete. Try it! The color of the photo does not do it justice.
The recipe
- 200 gr. pumpkin
- Carrots 2
- 1 leek
- 1 medium potato
- ½ zucchini
- 3 stalks of celery
- Olive oil
- Sal Island
- Black pepper
- Peel the pumpkin and carrot and cut the first into cubes and the second into slices.
- Then we clean the leek and courgette well and we cut into slices.
- Finally, we clean the celery and cut it into pieces.
- In a pot, heat two tablespoons of oil and we skip all the vegetables for a few minutes
- We take the time to peel the potato and add it to the cracked pot once the vegetables are well sautéed.
- Next we cover with water, season with salt and pepper and cook for 20 minutes.
- Blend with a dash of oil and we enjoyed the pumpkin cream and many other hot vegetables.