Karlos Arguiñano's homemade pumpkin cream
Pumpkin cream is one of the most basic dishes in the kitchen that cannot be missing from your menu in autumn and winter, when this vegetable is in full season.
- 400 grams of pumpkin
- 1 potato
- 2 carrots
- 1 leek
- 2 tablespoons of olive oil
- water
- shall
- Heat 5 cups of water with 2 tablespoons of olive oil in a saucepan over the heat.
- While the water is heating up, peel the pumpkin and cut it into large cubes.
- Remove the top and bottom of the carrots, peel them and cut them into slices about 1 centimeter thick.
- Clean the leek thoroughly to remove all dirt. Cut off a small piece and set it aside to garnish the dishes. Slice the rest of the leek.
- Peel the potato and chop it as if for stewing, that is, break it with the help of a knife.
- Once the vegetables are ready, put them in the pot and add salt to taste. Cover the pot and cook for approximately 25 minutes over medium heat, until the vegetables are tender.
- Remove the saucepan from the heat and blend everything with an electric blender until smooth. When ready to serve, thinly slice the reserved piece of leek and arrange the strips on top of the pumpkin cream in the center as a garnish.
Furthermore, pumpkin cream can be a good way to introduce vegetables into children's diets, as its texture and flavor make it a dish that is better accepted by the little ones.
Don't miss Karlos Arguiñano's step-by-step recipe for homemade pumpkin cream, a healthy dish he prepares only with vegetables (without dairy), making it suitable for vegetarians and vegans.
Heat the water
Prepare the pumpkin
Cut the carrot
Cut the leek
Chop the potatoes
Once the vegetables are ready, put them in the casserole dish and add salt to taste.
Put the lid on the casserole dish and let it cook for approximately 25 minutes over medium heat, until the vegetables are soft.
