Light pumpkin cream recipe

Ingredients to make Light Pumpkin Cream:

• 750 grams of Pumpkin
• 1 onion
• 4 Carrots
• ½ Leek
• 1½ liters of vegetable broth
• 4 tablespoons light cream cheese
• 1 pinch of salt and pepper
• 1 jet of olive oil

How to make Light Pumpkin Cream:

1. Gather all the ingredients to prepare this light vegetable cream. Keep in mind that the vegetable broth is optional, instead you can simply use water.
2. Peel and remove all the seeds from the pumpkin and then cut it into medium pieces to facilitate cooking. Do the same with the onion, leek and carrots.
3. Now, place the broth in a large enough pot and heat over medium-low heat until it comes to a boil, then add the pumpkin and carrot. Cook over medium heat for about 20-25 minutes until the vegetables are completely tender.
4. Separately, heat a frying pan with olive oil and sauté the leek and onion, adding a pinch of salt, until both ingredients have changed color.
5. When the pumpkin and carrot are soft, remove the pot from the heat and wait a few minutes for it to come to room temperature to mash everything. Also add the sofrito and season to taste with a pinch of salt and pepper.
6. Return the cream of the pumpkin to the fire, for about 2-3 minutes, and add the cream cheese little by little, always stirring, until the cream takes the right consistency.
7. Serve a good plate of light pumpkin cream and decorate with a little toasted pumpkin seeds. This light vegetable cream is ideal for dinner or for lunch if you are dieting to lose weight.