Cream of pumpkins is one of the most popular dishes in winter, although it is also perfect to serve cold when the warm weather begins. Healthy and suitable for vegetarians and vegans, it is perfect as a starter for lunch or a main course for dinner.
How many servings do you want to cook?- +
large potato (or 2 small potatoes)
salt and pepper
poultry or vegetable stock (or water)
Organics Extra Virgin Olive Oil
pumpkin seeds for decoration (optional)
Wash, peel and chop all the vegetables.
Heat the oil in a pot, then fry all the vegetables for a few minutes.
Season and add the stock until all the vegetables are covered.
Allow the vegetables to cook for 40 minutes at a medium/low heat.
Blend the vegetables until obtaining a cream. Serve in bowls with toasted pumpkin seeds.
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