For the cold days of autumn, when we get home, there is nothing that appeals to us more than a very hot dish, soups and creams are a good remedy to warm up. One of our favorites is pumpkin cream, for its sweet touch. You sign up?
The creaminess and soft taste of pumpkin pulp makes this vegetable one of the most appropriate for the preparation of creams and purées. Provides few calories at the expense of carbohydrates and fiber, which helps regulate intestinal transit. The orange color indicates that it is a source of beta-carotene or provitamin A, which in addition to being necessary in the body to maintain the health of the skin and eyes has an antioxidant action. The consumption of pumpkin is especially recommended to people who suffer from some stomach ailment such as heartburn, poor digestion, gastritis and ulcer, since it exerts an emollient (softening) and protective action of the stomach mucosa. The onion enriches the dish in sulphurous substances of antioxidant capacity and the potato supplies complex carbohydrates in the form of starch.
We start by cutting the top part of the pumpkin, we clean it, we take out the seeds and fibers, we peel it, we chop it into cubes and we reserve.
Peel the potato, chop it into cubes and reserve.
Cut the onion into strips, peel and cut the carrots into slices.
We put on a medium heat a pan with Betis oil, season to taste, add the nutmeg and poach the onion and the carrot for about 10 or 15 minutes.
We put a pot to the fire with the water and a little salt, when it reaches the boiling point we add the pumpkin and the potato. When the onion and carrot are poached, add them to the casserole together with the chicken broth and let them cook for another 30 minutes, stirring the ingredients from time to time to avoid burning and rectifying the point of salt if necessary.
Once finished cooking, we beat it to get a smooth and uniform cream.
To serve it, we can add a little Betis oil and some seeds to give it a special touch.
Note: the amounts indicated are for 4 people, cooking 30 min preparation 45 min.
- 750 grams of pumpkin
- 2 carrots