Pumpkin cream with potatoes and onions in a pressure cooker, perfect served hot during the winter season or at room temperature when temperatures rise during the spring.
The cream is also ideal for children and the elderly; if you prefer a milder flavor, you can replace the onions with shallots or leeks.
The recipe also includes the procedure with the multicooker.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for pumpkin cream with potatoes and onions in pressure cooker:
- 28 oz butternut squash
- 14 oz potatoes
- 9 oz yellow onion
- 3 tbsps extra virgin olive oil
- 3 1/3 cups vegetable broth
- to taste salt
- to taste black pepper
- to taste ground ginger
Tools for pumpkin cream with potatoes and onions in pressure cooker:
- 1 Pressure Cooker
- 1 Bowl
- 1 Immersion Blender
Steps for preparing and cooking pumpkin cream with potatoes and onions:
First, clean the vegetables, peel the pumpkin and cut it into small pieces, peel the potatoes and cut them into small cubes.
Peel the onions and cut them into thin slices.
In the pressure cooker, add the extra virgin olive oil and onion, turn on the gas and let it flavor well for a few minutes, then add the pumpkin and potatoes and let them flavor for a few minutes, then add the broth, salt, pepper, and a sprinkle of ginger if desired.
The broth should cover the vegetables well; if necessary, add more, close the pot lid, close the valve, and bring to pressure over medium heat, then, once the pot reaches pressure, lower the flame and cook for 15 minutes.
After the time has passed, turn off the gas and then release the steam.
Remove the lid and stir the preparation well, then with a ladle set aside 4/5 ladles of cooking broth (this way, once the vegetables are blended, you can decide the consistency of the preparation).
With an immersion blender, blend the vegetables, adding some reserved broth if necessary.
Serve in individual plates accompanied by some homemade croutons.
COOKING IN THE MULTICOOKER:
Ingredients and cooking times remain unchanged, first sauté the vegetables with the sautéing program, then when you’ve added the broth, close the pot and continue with the pressure cooking program.
