Potato and pumpkin cream recipe

Potato and pumpkin cream recipe

A vegetables cream very simple to do. You can put pumpkin, leeks, carrots, potatoes …, it is the typical cream with which you can have a hot first course in less than half an hour. If you accompany it with toast or fried bread or pieces of Serrano ham, it is also very rich and usually pleases everyone.

All these creams, in addition to being healthy, are inexpensive and can be made with many types of vegetables, always taking advantage of the seasonal one. Stay on RecipesFree and discover the steps of potato and pumpkin cream recipe.

4 diners 45m Starter Low difficulty Additional features: Cheap cost, Recommended for children, Recommended for vegans, Recommended for vegetarians, Recipe lactose free, Ideal to accompany with white wine, Boiled Ingredients:

  • 4 large potatoes
  • 250 grams of pumpkin
  • 1 leek (only the white part)
  • 2 medium carrots
  • 2 tablespoons of extra virgin olive oil
  • 1 pinch of freshly ground black pepper
  • 1 teaspoon of coarse salt
  • 1 slice of bread or of the day
  • 650 cubic centimeters of water

Steps to follow to make this recipe: 1

Peel, clean and wash the vegetables to start preparing the potato and pumpkin cream.


In a saucepan, put a tablespoon and a half of oil and sauté the cut leek very small. Only use the white part of the leek. The green part of the leek is saved for a vegetable broth, for example.


Add the rest of the vegetable cut small and give it a few turns so that it mixes well with the oil and the leek.

Trick: Cut the small vegetables so that it takes less time to cook.


Add the indicated water and leave boil in covered pot over medium-low heat about 30 minutes. Check if the potato is soft before removing from the heat.

Trick: Put the salt once the vegetables are boiled.


Remove some of the water to another container, which will have already become a vegetable broth. Reserve in case it is necessary to liquefy the vegetable a little when you have crushed it, in this way you will put it to your liking.

Trick: Do not grind the vegetables with all the amount of water, if it remains very liquid, there would be no remedy.


Shred cream of carrot, potato, and squash in a mash, mixer, or food processor. Add salt and taste.


Toast or fry bread or bread of the day, long strips or small pieces are cut as croutons. To everyone's taste!


The pumpkin and potato cream very hot and place the bread on top cut or in bars as I have served. When it is already served, add a few drops of olive oil and a pinch of freshly ground black pepper. Stop by my blog La Taza de Loza and discover all my recipes, you will love them!

Potato and Pumpkin Cream Recipe - Step 8

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