Pumpkin cream in the pressure cooker is a delicious comfort food that’s quick and easy to prepare.
Healthy, simple ingredients and just a few steps for a perfect dish to enjoy on the coldest days, perhaps accompanied by toasted bread — a meal that everyone, young and old, will love.
Read how to make pumpkin cream in the pressure cooker with the easy recipe below; as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 26 oz pumpkin
- 1 onion
- 3 carrots
- 1 potato
- 3 1/3 cups water
- extra virgin olive oil
- salt
- pepper
Preparation of the pumpkin cream in the pressure cooker
Peel the potato and the carrots and cut them into pieces.
Peel the onion and cut it into quarters.
Clean the pumpkin: remove the skin, seeds and fibers, and cut it into pieces.
Place all the prepared vegetables into the pressure cooker and add the water.
Close the cooker with the lid and the valve in the raised position (some pressure cooker models require the valve to be down: consult your cooker’s manual to check the correct valve position) and put it on the stove over high heat.
As soon as you hear the cooker whistle and steam starts coming out of the raised valve, close the valve and reduce the heat to the lowest setting.
Let it cook for ten minutes, then turn off the heat.
When the cooker has stopped bubbling, gently lift the valve and let all the steam escape.
Drain the vegetables and blend them, adjust the salt and serve your pumpkin cream from the pressure cooker seasoned with a drizzle of extra virgin olive oil and pepper to taste.
Notes
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