Salad and vegetable recipes

Pumpkin and curry cream

Pumpkin and curry cream


  • Very easy
  • 40 minutes
  • For 4 people
  • 0.7 € / person
  • 245kcal per 100g.

How to make a curry pumpkin cream .

At this time of year, you definitely want to have a nice bowl of warm vegetable cream . A cremone to warm up quickly and above all take that amount of vitamins and minerals that the body needs.

A Galician caldito , some garlic soups or those already famous on the blog, onion soups , are not bad at all but even more exciting is  the wide repertoire of purees and creams that we can make.

I thought that to combat the arrival of cold I propose a simple pumpkin cream with a touch of curry and nutmeg . I assure you that it will make your dinner on the sofa the best in the world.

My father gave me a pumpkin from his garden, it was so big that he gave me to prepare various dishes: a pumpkin pie , some quail with pumpkin , pear and apple and the most successful one, pumpkin cream , today’s recipe .

In the autumn kitchen , ” we must not forget the rite of creams, it is one of the best of the year “. In addition to being good, original and very easy to prepare.

It is a dish for any day of the week or even for a holiday with a different touch. For example, like the one I presented you for the previous Christmas, replacing the water with a broth of fish and seafood . You will see how you are going to repeat the dish, for sure!

Preparation of the base of our pumpkin cream

  1. We peel the leek and cut into two because we are only going to use the white part, if it is too small or thin, we will use two.
  2. We put it in a large saucepan, with two tablespoons of extra virgin olive oil, you will see that it does not take much oil for it to poach.
  3. In the same way we peel the onion and cut into large dice. We add it directly to the casserole with the leek.
  4. Stir and cook over low heat for 5 minutes, until it is more or less translucent or transparent.
  5. Meanwhile we wash and peel the pumpkin, carrots and potatoes.
  6. Cut the potatoes into small pieces and add them to the same casserole with the leek and onion, sprinkle with fine salt.

Pumpkin cream cooking

  1. The carrots can be cut into very small pieces or directly crumbled in the blender of the mixer. The smaller the pieces, the faster it will be made.
  2. We cut the pumpkin into slices and we keep two of them in reserve to then prepare a small garnish that accompanies the cream.
  3. The rest of the slices we chop very well or we pass through the grinder of the mixer in the same way as the carrots.
  4. We put everything in the saucepan and stir well, frying for 15 minutes over medium heat.
  5. We add a liter of water (if you want to give it more flavor you can use a vegetable or bird broth) and let it cook until everything is soft, about twenty minutes over medium-high heat is enough.
  6. We try salt and if necessary add.
  7. It’s time to add a tablespoon of curry and a half of nutmeg, to give a different and more exotic touch to your cream.
  8. Crush with the mixer until you get a creamy texture. A slightly thick cream should remain. We already have the cream ready to serve very hot.

Final presentation of the cream with the pumpkin pieces

  1. While resting we prepare the garnish. We just have to cut the pumpkin that we have reserved in Brunoise (a way to cut the vegetables into small cubes of 1 to 2 mm on a side) on a cutting board.
  2. We put all the dice in a bowl and add curry powder, salt and nutmeg.
  3. We put a frying pan over medium heat with a good splash of extra virgin olive oil.
  4. We throw the pieces of pumpkin, we are going to pass it for 10 minutes until they obtain a golden color, dark orange.
  5. We choose a nice deep dish, add a generous tablespoon of very hot cream.
  6. Place in the middle part of the pieces of pochadita pumpkin and sprinkle with a pinch of Maldon salt.

I assure you that it is a daily dish, very simple and easy to cook.

You can see all the step by step photos of this pumpkin cream recipe  in this album.

Tips for a yummy pumpkin cream

  1. If the texture of the cream is a little fat, very thick, we can add a little more water or whole milk to the point that we like at home.
  2. Another option when presenting the cream is to make croutons, croutons or croutons of fried bread. You can even give it a rich garlic flavor with a touch of flavored oil.
  3. If you dare with croutons, you just have to cut the slices of bread into small squares or more or less equal cubes. And with a little olive oil in a frying pan, fry until golden.
  4. A ten-point recipe to eat vegetables during the week, a base plate for more complicated recipes or even an effective method for your children to eat vegetables. Long live autumn!

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