This time, I’m bringing you a low-calorie, high-nutritional-value recipe: pumpkin and carrot cream. This dish is perfect for a light dinner or as a warm appetizer to tone the body. The sweet flavors of the pumpkin and carrot complement each other well, while the cream cheese adds an unexpected point of acidity. Isn’t it tasty?
In several occasions, we have learned how advantageous it is to eat seasonal items because they are affordable and of high quality. Furthermore, nature is very wise and provides us with foods that are good for our health in each season. Pumpkin and carrot are high in antioxidants and beta-carotene, which help us improve our immune systems and prevent catching a cold this winter. They also have fiber, which aids in the regulation of our intestines and the balance of glucose levels in the blood.
If these aren’t enough reasons to make this pumpkin and carrot cream, I have to mention how simple it is to make, as you basically just have to cut the vegetables and cook them. In addition, if you use a pressure cooker instead of a standard pot, the process would be much quicker.
This recipe can be made in a variety of ways: with or without the cabbage, with more carrot, with the leek in place of the onion. This is the version I prefer, with the dot of cream cheese, but you can change the recipe to your tastes or the ingredients you have on hand.
Cooking utensils for homemade pumpkin and carrot cream
- A large casserole or a pressure cooker
- Food processor or blender
- Pickers are people who pick items (optional)
- chopping board
- a razor-sharp knife
- 60 g leek
- 200 g carrot (two medium carrots)
- 800 g pumpkin (heavy without skin)
- 1 medium potato
- 400 ml of vegetable broth (or water in its absence)
- 100 g cream cheese
- 4 tablespoons of olive oil
- 1 teaspoon salt
- 1 pinch of pepper (optional)
- In a large saucepan, heat the olive oil over medium heat
- Apply the leek to the casserole after it has been chopped. Enable it to cook for a few minutes. If you don't have a leek, use fresh chives instead.
- Cut the carrots into slices. When the leeks start to turn translucent, add them to the casserole and sauté for a few minutes.
- The pumpkin should then be chopped and added to the poached vegetables. Do the same thing about the potato.
- Saute the mixture for about 10 minutes over medium-high heat, or until the contents begin to soften. You should add a pinch of salt to help the ingredients poach before serving.
- Fill the saucepan halfway with water. Cook for about 20 minutes, covered, over medium heat.
- Check that the vegetables are totally soft after cooking and blend them with a blender. There has to be a very fine cream there. If your mixer isn't strong enough, and particularly if children will be eating it, run it through a Chinese or food processor to achieve a very smooth texture.
- When it is still strong, add the cream cheese and continue to beat until it is fully incorporated with the other ingredients. I used 100 grams, but this is entirely up to the cook's discretion.
- Finally, change the salt and, if necessary, season with pepper.
- Serve the pumpkin and carrot cream on their own or with croutons.
You've already seen how to make pumpkin and carrot cream, which is really easy and needs no special skills. Now I'm going to show you how to make the cream delicious.
- It is critical to thoroughly saute the vegetables before placing them in the oven to cook. This brings a very rich flavor to the dish, even more than cooking them directly when they are absolutely raw.
- Instead of a conventional casserole, you can make this pumpkin and carrot cream in a pressure cooker. In that case, cook the ingredients at high pressure for about 10 minutes. Then wait for the pressure to drop before opening the pot.
- The skin of a pumpkin is usually strong. It is better to buy it already chopped unless you have some good knives and some experience.
- It features pumpkin cream accompanied by fried bread croutons, which add a rich crunch to the dish.
- To make the plating even more appealing, fry some leek threads and serve them as a garnish.
- Would you like to make a soft pumpkin and carrot cream? So, leave out the potato and cream cheese and you'll have a vegetable cream that's perfect for almost any diet.
- This cream is great for getting kids used to the taste of vegetables. They enjoy it a lot because of its sweet taste and appealing orange hue.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 210Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 17mgSodium 617mgCarbohydrates 18gFiber 3gSugar 5gProtein 3g
And how do you want your pumpkin cream to be made? Do you have any tricks up your sleeve? You’re welcome to tell me down here. All feedback is welcomed!
Try this mushroom cream with crunchy ham if you want vegetable creams. It’s a tasty dish that’s fantastic as both a starter and a shot.