Roasted pumpkin cream

Crema de calabaza asada

Since we have the cold here, there is nothing we want more than a delicious and succulent cream. We love spoon dishes and if we take advantage of seasonal ingredients our cuisine will be more varied throughout the year.

You are going to love this pumpkin cream because since the vegetables are roasted, the flavor is perfect. Ingredients: 4 people
  • 2kg pumpkin
  • 2 leeks
  • 2 potatoes
  • Extra virgin olive oil
  • Salt
  • Ground black pepper
  • 1l vegetable or chicken broth
  • 200ml cream
  • bread croutons
  • Almonds
  1. Preheat oven to 220º.
  2. Peel and chop the pumpkin, removing the seeds.
  3. Peel the potatoes and cut them into thick slices.
  4. Place the pumpkin, leeks without green part and chopped potatoes on a baking tray, season with salt and pepper and drizzle with oil.
  5. We roast for approximately an hour, if we see that the potatoes and leeks are there before we take out and let the pumpkin finish roasting, it will take longer.
  6. Once all the vegetables are roasted, put them in the blender glass and blend. To facilitate this, add a glass of broth. Once we have a smooth and homogeneous cream We move to our Chef 24cm saucepan .
  7. Add the cream and a little more broth. Add the broth little by little until you obtain the desired texture.
  8. Let it boil for 5-6 minutes and serve.
  9. We decorate with bread croutons, cream and almonds.
Photographs and recipe by Raquel .

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