Pumpkin, potato and carrot cream, an easy and quick pumpkin recipe, and also a worthy potato recipe. It’s an autumn dish to try when the first cold days arrive, maybe accompanied by oven-flavored toasted bread crostini.
Pumpkin is the quintessential autumn vegetable, but not everyone loves it — in my home it’s loved or hated: officially everyone hates it!
I say “officially” because even if my children and husband can’t stand it, I still buy it and cook it, always experimenting with different recipes to make it more appealing to them.
So a few days ago, on a night a bit colder than usual, I thought that a warm dish based on pumpkin, carrots and potatoes could be the perfect solution for our dinner.
I was right: this simple and delicate dish, flavored with rosemary, rich in cheese and super creamy, was appreciated by everyone and no one complained about dinner — quite the opposite!
But now let’s go to the kitchen and discover how to make this “cream” of pumpkin, potatoes and carrots. Before that, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the pumpkin, carrot and potato cream
- 2 cups yellow pumpkin (peeled and diced) — about 18 oz
- 18 oz potatoes (about 3 medium)
- 1 small onion (about 3.5 oz)
- 3 cups carrots (chopped) — about 12 oz
- to taste salt
- 2 tbsp butter
- 3 oz grated Parmigiano (or Grana) (or Grana Padano (about 3/4 cup grated))
- to taste rosemary
- to taste black pepper
- to taste extra virgin olive oil
- blender
- Pot
Preparation of the pumpkin, carrot and potato velouté
This recipe refers to the preparation of a “cream”, which almost resembles a velouté, but in fact it is not. A true velouté is based on a roux made with butter (or oil) and flour (or starch) used as a thickener, to which egg yolk or cream can be added. In creams, however, the base is the main selected ingredient, while the potato is used as the thickener.
Wash all the vegetables, peel them and cut them into chunks.
Place them in a pot, cover with water and add salt.
Cook over moderate heat with the lid on for about 45 minutes.
When cooked, remove any excess vegetable broth and transfer the vegetables to a blender.
Add the butter, rosemary and cheese, then blend until you obtain a smooth, velvety cream.
Serve hot with a sprinkle of pepper and a drizzle of extra virgin olive oil if you like, accompanied by toasted bread or crostini.
Store leftovers in the refrigerator and consume within two days.
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