Discover 3 Homemade Pumpkin Cream Recipes

The color of the pumpkin is due to its high content of beta-carotenes which are converted into vitamin A, essential for visual health. Learn how to use pumpkin and enjoy all the benefits of this wonderful vegetable.

Discover in this article how to prepare 3 pumpkin cream recipes to enjoy all the benefits of this fantastic vegetable.

Pumpkins aren’t just for the Halloween party. They are also ideal for preparing many dishes.

Today in this article we present to you three pumpkin cream recipes so that you can easily prepare them yourself.

They will provide you with a large amount of nutrients that are essential for the proper functioning of your body.

Pumpkin is a very beneficial vegetable for the body because it is high in fiber and low in calories. In addition, it is particularly satiating and has a high water content, which promotes hydration.

L has pumpkin is also indicated in diets for weight loss. It is also interesting to note that the pumpkin lowers the blood sugar level and helps increase the amount of insulin.

In addition, the lutein and zeaxanthin contained in pumpkin are two powerful antioxidants that help prevent cataracts. In addition, they also fight viruses and infections, including those caused by bacteria and yeast infections.

Also note that the high content of beta-carotene (vitamin A) in pumpkin helps fight cancer, especially lung and prostate cancer. In addition, this vitamin also protects against ultraviolet rays and helps to keep the skin young.

Finally, the high amount of vitamin C contained in pumpkin also prevents colds and promotes recovery. All the vitamins in the pumpkin are a protective shield of cells against free radicals.

Discover 3 homemade pumpkin cream recipes!

1. Vegan pumpkin cream

Recipe for making a vegan pumpkin cream:

Ingredients for 2 people

• Salt (to taste)
• 1 leek (30 g)
• 1 pumpkin (400 g)
• 2 carrots (60 g)
• 5 glasses of water (1000 g)
• 1 small bag of potatoes (200 g)
• 8 tablespoons of olive oil (120 g)

Preparation

• Peel and cut the pumpkin into small cubes. At the same time, peel and cut the carrots into one-centimeter slices.
• Clean the leek well, then set aside a whole one and cut the rest into slices. Then, peel and cut the potato into small cubes.
• Finally, place all these vegetables in the water that you have previously heated.
• Add two tablespoons of olive oil and half a teaspoon of salt and cook over medium heat for 20 minutes.
• Then, all you have to do is mix this vegetable soup with your electric mixer, until you obtain a smooth cream.
• When ready to serve, place the rest of the leek, which you will have cut into thin strips, over the entire surface.

2. Pumpkin cream with liquid cream

Recipe for making a pumpkin cream with liquid cream:

Ingredients for 4 persons

• 1 pumpkin (400 g)
• 5 large carrots (150 g)
• 1 can of liquid cream (100 ml)
• 1 leek, the white part (30 g)
• Salt and olive oil (to taste)
• 1 medium bag of potatoes (300 g)

Preparation

• Clean and cut all the vegetables into pieces then place them in your pressure cooker.
• Cover everything with water then add a little olive oil and salt to taste.
• Close and cook over medium heat for 20 minutes.
• Then, you will eliminate the excess broth, before mixing all the ingredients.
• Finally, mix everything with the liquid cream and a drizzle of olive oil. If it’s too thick, you can add a little broth.
• Serve hot and add salt if necessary.

3. Pumpkin and broccoli cream

Recipe for making a pumpkin and broccoli cream:

Ingredients for 4-6 people

• 2 potatoes (150 g)
• 2 leeks (150 g)
• a zucchini (100 g)
• 1 pumpkin (400 g)
• 1 onion (50 g)
• a glass of water (200 ml)
• 1 teaspoon of curry (5 g)
• 1 branch of broccoli (250 g)
• a packet of carrots (150 g)
• 1 handful of toasted corn kernels (60 g)
• Extra virgin olive oil, salt and pepper (to taste)

Preparation of the broccoli cream

• Chop the leeks and zucchini with their skins on and place them in a saucepan.
• Add the broccoli that you have previously cleaned. Reserve a few small branches of broccoli for the final decoration.
• Incorporate a potato previously peeled and cut into small pieces.
• Cover all these ingredients with water, add a drizzle of olive oil and season to taste.
• Simmer everything for 15 minutes.
• Then mix all the ingredients well with an electric mixer. Add a pinch of salt and pepper then set aside off the heat.

Preparation of the pumpkin cream

• Cut the onion, carrots and pumpkin into small cubes. Reserve a few pieces of pumpkin for the final decoration of the dish.
• Peel and cut the other potato into small cubes.
• Place all the ingredients in a saucepan, season everything and cover with water.
• Add a drizzle of olive oil and cook over medium heat for 15 minutes.
• Then you can mix these ingredients with an electric mixer. Add a pinch of salt and pepper and set aside off the heat before serving.

Preparation of the pumpkin and broccoli cream

• Grind the roasted corn in a mortar.
• Place the corn powder in a saucepan with curry and a drizzle of olive oil. Mix well and set aside.
• Immerse the broccoli sprigs and the reserved pumpkin pieces in boiling water for a few minutes. Drain them well then set aside.
• In a soup plate, pour the two creams at the same time, one on each side until they meet in the center.
• Place the diced pumpkin on the cream of broccoli and the broccoli sprigs on the cream of pumpkin.
• Finally, garnish with the grilled corn mixture to unify the line that connects the two creams.

Note these 4 vegetable soup recipes. They are ideal for keeping warm on a winter evening, for losing weight, or for encouraging your children to eat more vegetables.