Grandma’s Pumpkin Cream Recipe

Vegetable creams are a delight and always feel great in the stomach, whether day or night. In addition to eating them as a comforting and warm dish during the winter, we can also consume them cold in the middle of summer. In this case, this grandmother’s pumpkin cream recipe has everything you need to fill you with vitality and lift your spirits.

Pumpkin is one of the vegetables that are best in cream. Its sweetness and texture are perfect for preparing a delicious appetizer or a light dinner that will fill you up without filling you with extra calories.

Ingredients to make Grandma’s Pumpkin Cream:

• 300 grams of pumpkin
• 1 leek
• 1 dash of spring onion
• 1 potato
• 1 carrot
• 1 dessert spoon of salt
• 1 splash of extra virgin olive oil
• 2 cloves of garlic
• 3 slices of orange peel
• 2 pinches of paprika from the Vera
• 2 glasses of water

How to make Grandma’s Pumpkin Cream:

1. Clean and cut the pumpkin, do the same with the carrot and remove the tips from the ends. Peel the potato and the garlic. Cut three strips of skin from an orange to give your easy pumpkin cream a unique twist.
2. Cut the leek in half, clean it and remove the first layer. Open one of the halves of the leek in the center and cut it into very thin strips. Sauté the leek in a jet of hot olive oil, stir the strips for a minute without letting them brown too much.
3. Cut the potato and spring onion into small pieces, as well as the garlic and the rest of the leek. Sauté and stir for 3 minutes so that the flavors unify.
4. Add the water, stir and let it start to boil. If you like it with a stronger touch, you can add a vegetable stock cube. If you do, you can do without salt, since the broth contains enough.
5. Cut the squash into small pieces so it cooks faster. Add it to the cooking together with the orange peel and a pinch of salt. Cover the pot and cook for 15 minutes over low heat.
6. Once everything is cooked, blend until leaving the pumpkin cream with a fine and homogeneous texture. If you like it thicker, you can remove liquid before blending. If you like it runnier, just add a little more water.
7. Serve warm grandmother’s pumpkin cream and enjoy! Decorate it with a little paprika from La Vera and the braised leek strips.
8. Trick: If you like to stones, use them to accompany the cream. You’ll love it!