Pumpkin is a very healthy, low-calorie food, rich in vitamin A and beta-carotene. In salty or sweet dishes, this vegetable is very appreciated by chefs around the world due to its high versatility. Cooked with the extra virgin olive oil Magnun Sess Organic, this cream is a luxury, as it brings a series of exceptional nuances to the vegetable.

Pumpkin is a vegetable full of beneficial properties for our organism. A botanical relative of the melon, zucchini, watermelon and cucumber, the plant of this hard-shelled berry originates from the American continent, where its fruit is also known as zapallo.

Rich in vitamin A, beta-carotene, potassium and fibre, this fleshy vegetable provides us with essential vitamins and minerals without providing hardly any calories. Very digestive and with an unbeatable taste, the pumpkin has a soft and light texture, thus becoming a raw material very demanded by the universal cuisine.

In fact, its versatility only expresses the infinite preparations to which it lends itself. Cooked, roasted, boiled, sauteed… its preparations are unlimited, but all of them bring a great dynamism to gastronomy which presents it not only in soups, creams or garnishes, but also in sweet cuisine such as custards, cakes or jams.

For these days when temperatures are falling again in Spain, a cream of pumpkin will serve us to warm up, but also to regulate our arterial pressure, prevent ocular diseases, fight against liquid retention, improve digestion and delay cellular aging thanks to its high dose of antioxidants, among many other benefits.

In the southern hemisphere, Chilean, Peruvian, Argentinean, Uruguayan, Paraguayan and Colombian consumers can already enjoy it in all its fullness. The new season, autumn, has just begun there and this vegetable starts its parade through the kitchens, becoming one of the most popular dishes.

INGREDIENTS (4 pax)

• 800 g of pumpkin.
• 4 carrots.
• 1 o 2 leeks.
• 1 chilli pepper (optional).
• 120 ml of extra virgin olive oil Magnun Sess Organic.
• 1 potato.
• Salt.

ELABORATION

First, we peel, clean and cut up the pumpkin, carrots, leek and potato. Then we cook them with extra virgin olive oil Magnun Sess Organic for about 20 minutes and add a pinch of salt. If we want to give a spicy touch to the composition, we add the chilli pepper.

Then, cover the vegetables with 1 glass of water and cook them over a medium heat for approximately 30 minutes.

Afterwards, we check that all the ingredients are tender. If not, let them cook a little longer.

When we have achieved the desired cooking, we remove the pot from the fire and drain the water. Set aside.

Beat the ingredients until you get a homogeneous cream, which you will get by adding a portion of cooking water if necessary.

PRESENTATION

In a bowl we put the amount of cream we want. Water the composition with a squirt of evoo.

This pumpkin cream can be consumed either warm or hot… at the guest’s choice! It can also be accompanied by croutons.