Soups and cold creams are the perfect complement for the hottest seasons, they are the quintessential summer recipes and we have a wide variety for you to choose between the most classic and some more daring.
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Pumpkin cream is right in the center, a classic recipe but with extra touches that will make it irresistible to any palate. So keep reading this step-by-step recipe and enjoy a very creamy cold pumpkin cream with cheese today!
Ingredients to make Cold Pumpkin Cream with Cream Cheese:
- 1 kilogram of Pumpkin
- 100 grams of spring onion
- 1 liter of vegetable broth
- 1 tablespoon of butter
- 125 grams of cream cheese
- 1 pinch of salt and pepper
How to make Cold Pumpkin Cream with Cream Cheese:
- Peel the pumpkin and the onion and chop both vegetables, especially the pumpkin into medium pieces to facilitate cooking. Remember to discard the seed parts as well
- Heat the butter in a saucepan deep enough to make the cream. Sauté the onion and pumpkin in the butter until the onion begins to brown.
- Next, add the vegetable broth and continue cooking over low heat for about 25 minutes or until the pumpkin is completely tender.
- Let the preparation cool to room temperature and then blend everything in a blender until it forms a smooth and homogeneous cream. Go adding the cream cheese little by little and season with salt and pepper until it is to taste.
- Reserve the cold pumpkin cream with cheese in the fridge until serving time and decorate the dishes with croutons and a little milk or cream.
- And if you want a recipe with fewer calories, you can try the light pumpkin cream, which does not have butter and is made with light cream cheese.
