Pumpkin cream without potatoes: the recipe for light and tasty cream

The pumpkin cream without potatoes it’s a first fall classunctuous, tasty and with a delicate taste: a variant of classic pumpkin creamlow in calories and also ideal for those on a healthy diet.

The steps to prepare it are simple and quick: let’s start with pumpkin, which will be cut, cooked with the spring onion and the vegetable broth, seasoned and mixed, until obtaining a creamy and homogeneous cream. In no time, you will have an authentic, healthy and refined dish, also excellent to prepare in advance and reheat a few minutes before serving.

For this recipe, we recommend a firm-fleshed pumpkin, such as Delica where to Butternutbut if you have a more liquid pumpkin, you can reduce the amount of broth according to your needs.

You can play with your imagination to garnish the dish by adding herbs, pumpkin seeds, sunflower, linen oh bread croutonsgrilled in a pan or in the oven.

Additionally, you can serve it with a spoonful of Greek yogurt oh Cream cheese on the surface, to create an unexpected hot/cold contrast.

Discover all the steps to prepare this exquisite cream, and if you are looking for others ideas for cooking this typically autumnal vegetablealso try the recipes pumpkin risotto and of pasta and pumpkin.

How to make pumpkin soup without potatoes

Before preparing the pumpkin soup without potatoes, prepare the vegetables soup made with celery, carrots, onions and cherry tomatoes, and set aside 1.

Take the pumpkin, remove the seeds and cut it into not too small pieces 2.

On a cutting board, also chop the chives with a knife. Heat a drizzle of oil in a frying pan and sauté the new onion over low heat: it will only brown without burning. 3.

Also add the pumpkin to the sauté and cook for a few minutes 4.

Cover the pumpkin with the vegetable broth and cook the soup for 25 minutes, until the pumpkin is soft enough to fall apart 5.

After the indicated time, add the milk, salt and spices, mix and turn off the heat 6.

To obtain a creamy and unctuous velouté, reduce the soup with an immersion blender seven. If the pumpkin soup is too liquid, add a tablespoon of sifted flour or potato starch to thicken it and cook for another 5 minutes.

Pumpkin cream without potatoes is ready to eat: serve it with a drizzle of raw extra virgin olive oil, a pinch of chopped parsley and croutons on the side. 8.

Tips

To make this recipe, you will need a immersion blenderif you don’t have one, you can pour the soup into the electric mixer or pass it through a vegetable mill: in the latter case, however, the result will be less homogeneous.

To make the dish more substantial and to add a source of carbohydrates, you can enrich the cream of pumpkin without potatoes with a few farro cooked or with another cereal, such as orzo oh buckwheat.

To make the velouté creamy, you can add a little cooking cream, while to tone down the sweet taste of the pumpkin, you can replace the onion in the stir-fry with red onion or garlic. In addition, you can modulate the flavors of the pumpkin cream according to your tastes and add the aromas that you like the most, from the most classic, such as the Rosemarythe salviaIlaurelto the most exotic, such as lo Gingerhe currythe smoked paprika or a pinch of cinnamon.

If you liked this recipe, try it too pumpkin and carrot cream.

storage

Pumpkin cream without potatoes can be stored in the refrigeratorcovered with cling film, Three days about. Alternatively, you can also freeze it in the freezer once it’s cooked.