Pumpkin cream is a delicious and velvety soup ideal for warming up during the colder months of the year. Made with pumpkin, potato, leek and enriched with cream and grated cheese, this cream is smooth and flavorful. Perfect to enjoy as a first course or as a main dish.
Cut the pumpkin into small pieces and the potato into wedges; cook everything for about half an hour in enough water to cover and add the stock cube
Blend the mixture thoroughly, pour it into a pot, add the butter and 4 tablespoons of cream
As soon as it comes to a boil, remove from heat and serve this delicate cream with grated cheese on the side
Immersion blender
Pan
Store in the refrigerator in an airtight container for up to 3 days
This pumpkin cream is a typical dish of Italian cuisine, particularly widespread in the northern regions.
Italy
| Energy (kcal) | 81.5 |
| Carbohydrates (g) | 10.3 |
| of which Sugars (g) | 1.77 |
| Fat (g) | 3.76 |
| of which Saturates (g) | 2.17 |
| Protein (g) | 1.71 |
| Fiber (g) | 1.2 |
