Pumpkin cream, an inexpensive dinner that feels great
The cold is making itself felt in many places, which is why it is winter, and what we want to do is eat from the spoon. For dinners there is nothing better than a vegetable cream, I like anyone, but the pumpkin cream is the most.
Like all creams, today's recipe is one easy and inexpensive recipe, especially if we make the creams with seasonal products, and we have the pumpkin all winter so we will have to take advantage of it to do little things with it, right?
Pumpkin cream
Pumpkin cream
Author Ana and Asu Chamorro
Preparation time:
Cooking time:
Total time:
Ingredients
- a piece of pumpkin (about 600gr)
- 1 potato
- 1 leek
- cream (optional)
- olive oil
- shawl
Preparation
- In a saucepan we put a drizzle of olive oil. Add the leek and the chopped potato, and sauté for a couple of minutes. We put the pumpkin and stir a couple more minutes. All this with a little salt
- Now we cover with water. Let it cook until the vegetables are soft. It will take us about 20 ′ although it will depend on the size of the vegetables.
- Once cooked, we remove part of the cooking water (we do not throw it away in case we need to add more) and we crush until obtaining a smooth cream. We add more cooking water if necessary. We can strain the cream to get a finer cream.
- We taste salt in case more needs to be added.
- When we serve our pumpkin cream we can put a splash of cream to decorate, it will also give an extra softness to our cream.