Pumpkin Puree with Philadelphia Cheese Recipe
Pumpkin puree with Philadelphia cheese is perfect for getting the little ones to consume this type of food that is so beneficial for their body, since the cream cheese gives it a touch of softness, creaminess and incredible flavor. Likewise, it is also an ideal option for all those who follow a vegetarian diet, since all the ingredients used are loaded with essential vitamins, fiber and minerals.
Ingredients to make Pumpkin Puree with Philadelphia Cheese:
- 1½ slices of Pumpkin
- 1 medium potato
- ½ Carrot
- ¼ onion
- ½ Leek
- 3 glasses of water
- 1 tablespoon of Philadelphia cheese
- 1 pinch of salt
- Olive oil
How to make Pumpkin Puree with Philadelphia Cheese:
- In a frying pan, poach the onion and the leek with a little oil and salt. When they are done, we reserve them to continue with the preparation of the pumpkin puree with Philadelphia.
- We put a pot to boil with three glasses of water. Then, we put the potato peeled and cut into 4 pieces, the carrot peeled and cut and the pumpkin without skin inside the pot. If the vegetables are not covered with water, add the remaining water along with a teaspoon of salt.
- We cover the pot and we control that it does not run out of water. When the vegetables are soft and almost all the water has been consumed, add the onion and the leek and the spoonful of Philadelphia. Be careful, you have to have some water still to prevent the ingredients from sticking.
- Add a little olive oil and blend everything with a blender to obtain a smooth pumpkin and Philadelphia puree without lumps
- I have decorated the bowl with chopped chives, since it gives it a very good touch, but if you prefer you can serve the pumpkin puree with Philadelphia cheese with another type of decoration.
