Recipe for Cold Pumpkin Cream with Cream Cheese

FoodsDiary By FoodsDiary

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.

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. 1 kilogram of Pumpkin
  2. 100 grams of spring onion
  3. 1 liter of vegetable broth
  4. 1 tablespoon of butter
  5. 125 grams of cream cheese
  6. 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.
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