This pumpkin and carrot cream is ideal for cooler days. With its smooth and creamy texture, it offers a perfect balance between the sweetness of the pumpkin and the carrot, with a touch of olive oil that enhances its flavour.
Ingredients:
- 500 g pumpkin (peeled and cut into chunks)
- 3 large carrots (peeled and cut)
- 1 large onion
- 2 cloves garlic
- 1 potato (optional, for more creaminess)
- 750 ml vegetable stock
- 100 ml liquid cream (optional)
- 2 tablespoons extra virgin olive oil (plus a little for garnish)
- Salt and pepper to taste
- Parsley or dried thyme for garnish
Elaboration:
Traditional option:
- Preparing the vegetablesIn a large pan, heat the olive oil and sauté the chopped onion and garlic until soft and golden.
- Add the pumpkin and carrot.Add the pumpkin, carrots and potato (if using). Sauté the vegetables for a few minutes.
- Cooking with the brothAdd the vegetable stock, salt and pepper, and bring to the boil. Cook over medium heat for about 20-25 minutes, or until the vegetables are cooked through.
- ShredOnce the vegetables are cooked, remove from the heat and puree the mixture with a hand blender or in a blender until smooth.
- Add the cream (optional)If you want a smoother and creamier cream, add the cream and mix well. If you prefer a lighter cream, you can skip this step.
- Adjusting the tasteTaste the cream and adjust the salt and pepper to taste.
- ServeServe the cream in bowls. Garnish with a drizzle of olive oil swirled over the cream and sprinkle a little dried thyme or parsley, as shown in the picture. Serve with crusty bread.
Additional advice:
- For a special touch, you can add roasted pumpkin seeds as a garnish.
- If you prefer a lighter cream, you can omit the cream.
Calories and nutritional data (per approximate serving):
- Calories: 180 kcal (without cream)
- Proteins: 3 g
- Fats: 7 g
- Carbohydrates: 25 g
Processing time:
- Preparation: 10 minutes
- Cooking: 25 minutes
- Total: 35 minutes
Option with Thermomix:
- Sauté the vegetablesPlace the onion and garlic in the Thermomix blender. Mince for 5 seconds at speed 5. Add the oil and sauté 7 minutes at 100°C, speed 1.
- Add the pumpkin, carrot and broth.Add the pumpkin, carrots and potato (optional), along with the vegetable stock, salt and pepper. Cook for 25 minutes at 100°C, speed 1.
- Shred: Grind the mixture for 1 minute at progressive speed 5-10 until smooth.
- Add the cream (optional)If desired, add the cream and mix for a few minutes. 10 seconds at speed 3.
- Serve and decorateServe the cream, garnish with a drizzle of olive oil in a spiral and parsley or dried thyme on top.
Suggested presentation:
- Serve the cream in bowls and garnish with a drizzle of olive oil and thyme or dried parsley. Serve with crusty bread for the perfect touch.
Prepare this delicious pumpkin and carrot cream and share with us how it turned out! It's sure to be a hit at your table.
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Thank you very much, the truth is that this cream is delicious! It's always a big hit at home! And now that pumpkins are back 🎃 it's even more appetising!
Thanks, I'm sure you'll try it again soon this autumn!