Steps To Make A Light Pumpkin Cream

Any healthy and nutritious diet should include an exquisite light pumpkin cream. Besides being healthy, it is an appetizing and very complete preparation. From the flower to the seed, its high nutritional properties make it essential for the best family nutrition.

Fiber, potassium, minerals

A tasty light pumpkin cream provides the body with proteins, carbohydrates, fiber, sodium, potassium and other minerals. For 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 low caloric intake helps maintain ideal weight.

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

Light pumpkin cream with parsley

Ingredients

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

Preparation

1. In a large, deep pot, boil the water or broth with a pinch of salt.
2. Add the pumpkin, carrots, leek and onion, previously washed and cut into small pieces.
3. Vegetables are cooked for at least half an hour or until soft. Reserve.
4. Add salt and pepper to your liking.
5. When the vegetables cool, add the light cream cheese and mix until a smooth, lump-free consistency is obtained.
6. Rectify the salt and pepper.
7. It is served with small cubes of toasted bread and sprinkled with enough parsley.

Light pumpkin cream recipe

Ingredients

• 750 grams of pumpkin
• 1 zucchini
• 4 medium-sized carrots (80 g)
• 1 leek (60 g)
• 2 cups of water or vegetable broth (500 ml)
• 2 tablespoons of light creamy fresh cheese without fat (40 g)
• Black pepper
• 2 boiled eggs
• Salt
• Rosemary

Preparation

1. In a pot heat the water or the vegetable broth.
2. Cut the pumpkin in half and remove the skin.
3. Wash both pieces and cut them into small squares.
4. C ut into slices or small squares carrot, onion, peeled zucchini and leek.
5. When the water begins to boil, add all the vegetables. Season to taste.
6. Cook for about 30 minutes or until the squash is soft. Let cool and add the cooked eggs.
7. The mixture is poured into the blender or grinder, and the fresh cheese is added. The result should be a fine, smooth and homogeneous cream.
8. It is served hot or cold.
9. Fried or toasted pieces of bread, pepper and rosemary are added to taste.

Pumpkin cream with toasted seeds

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 of light creamy fresh cheese without fat (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 pumpkin into medium pieces, to facilitate cooking.
3. Wash well, peel and cut the onion, potatoes and aubergine.
4. Place the broth or salted water in a large pot and heat over medium heat until it comes to a boil. Incorporate the vegetables.
5. It is recommended to use the least amount of water possible, so that the nutritional properties of the different vegetables are concentrated.
6. Cook over medium heat for 25 minutes or until the vegetables are soft.
7. Besides, heat the olive oil in a frying pan. Sauté the 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. In the blender, combine the cooked vegetables and the sauce. Season to taste.
11. Bring the mixture to the fire for two or three minutes.
12. The cream cheese is added little by little, stirring until obtaining the suitable consistency.
13. Rectify the point of salt and ground pepper.
14. Serve the cream in a deep plate and garnish with toasted pumpkin seeds, toasts or bread croutons, etc.