Steps to make a light pumpkin cream

Steps to make a light pumpkin cream

Any healthy and nutritious diet should include an exquisite light pumpkin cream. In addition to healthy, it is an appetizing and very complete preparation. From the flower to the seed, its high nutritional properties make it indispensable for the best feeding of the family.

Fiber, potassium, minerals

Steps to make a light pumpkin cream 1

A tasty light pumpkin cream It contributes proteins to the organism, carbohydrates , fiber, sodium, potassium and other minerals . At breakfast, lunch or dinner, hot or cold, these delicious recipes are key to maintaining a balanced nutrition rich in vitamins.

Along with the above benefits, light pumpkin cream is an excellent complement to any diet and exercise routine. Its limited caloric intake helps maintain the ideal weight.

These are the steps to make a pumpkin cream light, fast, fun, succulent and, above all, very nutritious:

Light pumpkin cream with parsley

Ingredients

  • 3 ¾ cups of pumpkin (750 g)
  • ½ onion
  • 4 medium carrots (80 g)
  • ½ leek (30 g)
  • 6 cups of water or vegetable broth (1.5 liters)
  • Creamy light fresh cheese
  • Pepper
  • Salt
  • Parsley

Discover: What benefits do carrots provide?

Preparation

  1. In a large, deep pot boil the water or the broth with a pinch of salt.
  2. Pumpkin, carrots, leeks and onions are incorporated, previously washed and cut into small pieces.
  3. The vegetables are cooked for at least half an hour or until they are soft. Reserve.
  4. Add salt and pepper to your liking.
  5. When the vegetables are cold add the light creamy cheese and mix until obtaining a smooth consistency and without lumps.
  6. Rectify salt and pepper.
  7. Serve with small pieces of toasted bread and sprinkle with enough parsley.

Pumpkin cream recipe

Ingredients

  • 750 grams of pumpkin
  • 1 zucchini
  • 4 carrots of medium size (80 g)
  • 1 leek (60 g)
  • 2 cups of water or vegetable broth (500 ml)
  • 2 tablespoons fresh light creamy fat-free cheese (40 g)
  • Black pepper
  • 2 boiled eggs
  • Salt
  • Rosemary

Preparation

  1. Heat the water or the vegetable stock in a pot.
  2. Cut the pumpkin in half and remove the skin .
  3. Wash both pieces and cut them into small squares.
  4. C Sliced ​​carrots or on small squares, carrots, onions, zucchini peeled and the leek.
  5. When the water starts to boil, all the vegetables are incorporated. Salt and pepper to taste.
  6. It is cooked for about 30 minutes or until the pumpkin is soft. Allow to cool and add the cooked eggs.
  7. Pour the mixture into the blender or crusher, and add the fresh cheese. The result should be a fine, smooth and homogeneous cream.
  8. It is served cold or hot.
  9. Add fried or toasted breadcrumbs, pepper and rosemary to taste.

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Pumpkin cream with toasted seeds

Steps to make a light pumpkin cream 2

Ingredients

  • 750 grams of pumpkin and its seeds
  • 1 onion
  • ½ leek
  • 2 potatoes
  • ½ eggplant
  • 6 cups of water or vegetable broth (1.5 liters)
  • 2 tablespoons fresh light creamy fat-free cheese (40 g)
  • A pinch of salt and pepper
  • Olive oil

Preparation

  1. Remove the seeds from the pumpkin, toast them and reserve .
  2. Peel and cut the squash into medium pieces, to facilitate cooking.
  3. Wash well, peel and cut the onion, potatoes and eggplant .
  4. Place the broth or salt water in a large pot and heat over medium heat until it starts to boil. Incorporate the vegetables.
  5. It is recommended to use as little water as possible, so that the nutritive properties of the different vegetables are concentrated.
  6. Cook over medium heat for 25 minutes or until the vegetables are soft.
  7. Separately, heat the olive oil in a pan. Sauté leek and onion until both ingredients have changed color.
  8. Add a pinch of salt.
  9. When the cooking vegetables are soft, remove the pot from the heat and let it cool.
  10. The cooked vegetables and the sofrito are combined in the blender. Salt and pepper to taste.
  11. Bring the mixture to the fire for two or three minutes.
  12. Cream cheese is added little by little , stirring until you get the right consistency.
  13. Rectify the point of salt and ground pepper.
  14. Serve the cream in a deep dish and decorate with Pumpkin seeds toast, toast or bread croutons, etc.

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