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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
