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Seven pumpkin creams with a special touch to take advantage of the season

22 mayo, 2021

Every year around this time, we find pumpkin in the markets at its best and many of us take advantage of it to prepare sponge cakes, cakes and other sweet recipes, and of course to prepare spoon dishes with this ingredient. That is why we have compiled seven original pumpkin creams with a special touch, to take advantage of an ingredient that is in full season, so that you have them on hand when you want to prepare them at home.

They all have in common being prepared with some I touched special in its ingredients that gives it the perfect nuance to enjoy it, either alone or with its garnish or special complement. Here we are using this cucurbit as a basic ingredient, which complements and integrates perfectly with the rest of the products used in the recipe.

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Pumpkin cream with aniseed touch

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This pumpkin, carrot and potato cream it is very comforting, thanks to the aniseed touch star anise and fennel and a topping based on chicken pieces and crispy fried onion to obtain a dish full of nuances and contrasts.

We start by preparing the pumpkin, which we roast with its skin by putting it in one or more aluminum foil packages. In each package we introduce an anise star that will add a subtle but very interesting flavor to the pumpkin. We leave it in the oven at 190 for 30 minutes. Once roasted, we peel the pumpkin and chop it into small pieces. We do the same with fennel, carrots and potatoes, which we can do with the help of a food processor. Once the ingredients have been crushed, add the broth and let it simmer for about 25 minutes. Once it has cooked, we crush the cream with a mixer and pass it through a Chinese to leave it with a perfect texture. If you use a Thermomix or a similar robot, you can prepare the cream in speed 3 or 4 for 30 minutes at a temperature of 90º and then crush it with the turbo function or speed 10 so that it is creamy. Once the cream is finished, we add the liquid cream, bring to a final boil and serve hot with some croutons or with some bits of use, such as these fried onion flakes and a piece of cooked chicken breast that I cut into small pieces.

Link | Roasted pumpkin, carrot and potato anise cream

Pumpkin cream in cider with arugula and hazelnuts

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The special touch in this recipe is provided by the cider. The apple combines very well with the pumpkin and the hazelnut and arugula topping provides the perfect contrasts for tasting. Do not stop trying it.

  • Ingredients for four to six people: 700 g of peeled and seeded pumpkin, 1 sweet onion, 1 piece of fresh ginger, 1 turnip or 1 medium potato, 350 ml of cider, 300-400 ml of vegetable broth or water, 1 bay leaf, 50 g of arugula sprouts, 1 handful of hazelnuts, ground turmeric, ground cumin, black pepper, salt and extra virgin olive oil.
  • Elaboration: Peel and chop the sweet onion. Chop the pumpkin and the peeled turnip or potato into cubes. Heat a little olive oil in a pot or casserole and fry the onion over medium heat for a few minutes. Add the peeled and minced ginger and give a few turns. Add the pumpkin and the turnip or potato, season lightly and season with cumin and turmeric. Cover with the cider, cook for 3 minutes and add the broth. Add the bay leaf, bring to a boil, cover and cook over medium-low heat for about 20 minutes. Remove the bay leaf and blend with a blender, adjusting the level of liquid to taste. We correct the salt and give another hit of black pepper. We peel some hazelnuts, lightly toast in an ungreased pan and roughly chop. We serve the pumpkin cider cream in individual bowls and accompany the arugula sprouts and hazelnuts so that each guest can serve themselves as they please.

Link | Pumpkin cream in cider with arugula and hazelnuts

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Pumpkin cream with grilled octopus skewers

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This recipe can be made with any pumpkin cream of your liking, finishing it with some small octopus skewers. Serving it in shot glasses, it is excellent to tone the body for an aperitif or to serve as a starter followed by a fish dish.

  • Ingredients for 4 people: 200g of pumpkin, 2 potatoes, 2 carrots, 1 onion, fennel, cooked octopus, paprika from La Vera, extra virgin olive oil and cream
  • Elaboration: The day before, we freeze the octopus so that it is very tender when we go to prepare it. We freeze it the day before and defrost it slowly and cook it in hot water with salt and some bay leaves. Then we drain it and reserve it already cooked. To make the pumpkin cream, We cut the pumpkin and two potatoes into chunks and roast them in the oven wrapped in aluminum foil. Then we peel them and reserve while we prepare the onion and fennel base. To do this, we chop an onion and sauté it in the pan along with a piece of chopped fennel. When everything is well poached, we add the roasted pumpkin and potato pieces to the pan, we turn and crush adding a little liquid cream to get the creamy texture that we like. At the moment of serving, we distribute the pumpkin cream into shot glasses. Sauté the pieces of octopus in a pan -I prefer to do it leg by leg and cut later- and sprinkle salt flakes and spicy or bittersweet paprika from La Vera. Then we cut them into slices with scissors, we string them three at a time and we serve them over the squash cream shots.

Link | Squash cream shots with grilled octopus

Pumpkin apple cream with miso: recipe with and without Magimix Cook Expert

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The mixture of pumpkin and apple is perfect with the acid and sweet touch and the contribution of miso It gives it a special elegance that you will notice in each spoonful. Ideal for a light dinner, we love this recipe from Liliana.

  • Ingredients for 4 people: Peanut type pumpkin, peeled without seeds, 700 g, Assorted vegetables (leek, cabbage, chives, carrot, celery …), 150 g, Apple (some acidic variety), 1, Vegetable broth or water, 600 ml, Crushed tomato, 100 ml, Coriander, 5 g, Mustard seeds, 5 g, Dried thyme, 2 g, Miso, 15 ml, Liquid cream to cook to taste (optional), Black mustard seeds to serve (optional) , Roe serve (optional), Fresh coriander or parsley, Ground black pepper, Salt, Extra virgin olive oil
  • Preparation with Magimix Cook Expert robot: Prepare the pumpkin by peeling it and removing the seeds, chopping it until approximately 650-750 g is obtained. Peel and chop the other vegetables as well; We can take advantage of it to leave the remains of the refrigerator. Carrot, celery, leek or chives and some cabbage always go well with pumpkin. Peel, core and chop the apple. Put the chopped vegetables, the apple, the pumpkin, the tomato and the seeds in the pot. Add salt and pepper, add a drizzle of extra virgin olive oil and close. Program CREAMY SOUP. When the program has finished blending the cream, check the texture and add a little cream or milk if desired. Then add the miso, cover and program EXPERT, 1 minute / speed 12/0 ºC (without heating), to incorporate it well. Serve with a tablespoon of roe or caviar substitute, black mustard or sesame seeds and some fresh chopped herbs.
  • Traditional elaboration: Prepare all the ingredients in the same way. Sauté the vegetables minus the pumpkin for a few minutes in a pot or casserole with a little olive oil. Add the apple, the chopped pumpkin, the tomato and the seeds. Add salt and pepper and cook over high heat for a couple of minutes, stirring well, cover with the broth, bring to a boil, cover and lower the heat. Cook for about 30 minutes, until the pumpkin is very tender. Blend with the help of a blender or food processor and check the texture, adding more broth, water or cream to taste. Add the miso and blend well off the heat carefully, until it is evenly incorporated. Serve with a tablespoon of roe or caviar substitute, black mustard or sesame seeds and some fresh chopped herbs, coriander or parsley.

Link | Pumpkin apple cream with miso

Pumpkin cream with dill

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The use of aromatic herbs is very useful when making soups and creams. In this case, the special touch is provided by the use of dill, an aromatic that we frequently use for recipes with salmon and that works great here.

  • Ingredients for 4 servings: 500 g of pumpkin, a bunch of dill and 400-500 ml of vegetable broth.
  • Elaboration: We peel the pumpkin, remove the pipes and the whiskers that it has inside and cut it into pieces of equal size so that the cooking is homogeneous. We weigh and use 500 grams. We place it in a wide saucepan and place the dill on it, without the stems (which we discard). We water with vegetable broth and bring the whole to a boil. When the boil starts, lower the heat and cook at a low temperature for approximately 20 minutes. The time will depend on the size of the pumpkin pieces. If we are in a hurry, we cut them smaller and they will cook sooner. If our vegetable broth is not seasoned, it will be necessary to season the cream properly. Otherwise, we will only need to adjust it slightly. We test first to make sure we don’t miss the point. When the pumpkin is tender, we mash it and serve immediately.

Link | Pumpkin cream with dill

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Pumpkin cream with crunchy asparagus tips

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This time we have taken a Vitónica recipe that we love for the contrasting touch of the wild asparagus tips, which provide a crisp and slightly bitter flavor that goes very well with the sweetness of the pumpkin.

  • Ingredients for 4 people: Peeled pumpkin, 800 g, Garlic cloves, 1 Sweet onion, 1, Leek, 1, Vegetable or chicken broth, 500 ml, Miso (optional), 15 ml, fine green asparagus, 15, Fish roe to taste ( salmon, mullet, substitute …), ground or fresh turmeric to taste, black pepper, salt, extra virgin olive oil, …