Pumpkin vegetable cream. Healthy food

  1. Pumpkin vegetable cream. Healthy food
  2. Pumpkin Hortelana Cream
  3. Recipes that may interest you

Pumpkin vegetable cream. Healthy food

The vegetable creams how is Pumpkin vegetable cream They help us eat healthy without almost realizing it, they are an important source of vitamins and at the same time they serve us as a first course or dinner both in winter and in summer with hardly any work.

If you have time for traditional cooking, great, otherwise you put everything in the pressure cooker and in five minutes you will have a delicious cream made.

One of the best ways to eat all kinds of vegetables, even the ones we like less, are purees and creams. They can be cooked in large quantities as I have done today and thus have the possibility of freezing them having a cream of vegetables full of vitamins on hand at any time, even in those in which we have not had time to cook.

we can make a vegetables cream with almost any vegetable, they will always taste good, check your fridge carefully, empty it of all the remains of vegetables that you have left and enjoy a cream of the healthiest, cold, hot or warm, in summer or winter, a cream Vegetable is always a good option.

The vegetable creams they are an ideal complement to any dish or even a perfect sole dish for a light dinner. It is common for my table to have a sweet potato and pumpkin cream, a homemade soup or one market soup in the fridge that the family can enjoy.

Pumpkin Hortelana Cream


  • 1 chicken bone
  • 1 kg pumpkin
  • 3/4 kg of carrots
  • 400 gram flat green beans
  • two leeks
  • 3 zucchini
  • Extra virgin olive oil
  • Salt and pepper
  • Lettuce
  • for the termination
  • greek yogurt
  • assorted seeds
  • Extra virgin olive oil
  • Peel and wash the vegetables (except the lettuce) (pluck the green beans and cut the threads on the sides)

  • Cut the vegetables (all except the lettuce) into pieces

  • Heat 3 or 4 tablespoons of oil in a saucepan and fry the chicken skeleton over high heat. When golden, add the cut leeks and sauté.

  • Add the other vegetables, cover with water and cook for 15 minutes (in a pressure cooker, 5 minutes after the two rings rise)

  • Once everything is cooked, remove the chicken bones, add the lettuce washed and cut into pieces, put the blender arm in the pot and blend.

  • Serve on plates or in bowls, cover with a teaspoon of yoghurt, sprinkle with a little seeds and drizzle with a fine thread of extra virgin olive oil.

It comes out quite a lot because I usually do to fill tuppers and freeze.

to enjoy this Pumpkin vegetable cream. Healthy food

Recipes that may interest you

Leave a Reply

Your email address will not be published. Required fields are marked *

Go up

This website uses cookies to ensure you get the best experience browsing it Read more