Pumpkin and Potato Cream: a delicious puree to enjoy on its own or accompanied by toasted bread, croutons, or even with cooked pasta inside. This creamy soup is both sweet and savory, easy to prepare with a few simple steps and in a short time.
The potato and pumpkin cream is not only exquisite, but also impresses with its vibrant color and creamy texture. It can be served as a main course, but is also perfect as an appetizer in elegant single-serving cups.
We start by flavoring the pumpkin and potatoes cut into pieces with celery and onion, then add salted water to cook; finally, we blend everything to obtain that creamy texture that makes it so irresistible. To serve, just add a veil of grated cheese and some toasted bread cubes.
I also like to think of other quick and tasty pasta dishes to make every meal of the week varied and satisfying.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 267.81 (Kcal)
- Carbohydrates 34.33 (g) of which sugars 6.30 (g)
- Proteins 4.40 (g)
- Fat 14.32 (g) of which saturated 2.13 (g)of which unsaturated 0.12 (g)
- Fibers 4.29 (g)
- Sodium 809.51 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pumpkin (cleaned)
- 9 oz potatoes (peeled)
- 1/2 onion
- 1 stalk celery
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 2 cups water
Tools
To cook the cream, I used a pot with tall sides 9.5 inches in diameter, and for blending, I used an immersion blender to blend directly in the pot.
- 1 Pot
- 1 Mixer
Preparation
As the first step to prepare this cream, prepare the ingredients by peeling and washing the pumpkin and potatoes. Clean and chop the onion and celery into small pieces, dice the pumpkin and potatoes.
Sauté the celery and carrot cut with the two tablespoons of extra virgin olive oil in the pan. Keep the stove at medium-low heat because they must brown but not burn. When the flavors are well browned, add the pumpkin and potatoes diced more or less evenly for even cooking.
Salt and pepper the pumpkin with potatoes to your taste and cook with the lid on for about ten minutes, stirring occasionally. Once well flavored, add the water, cover with the lid again, and cook until both the pumpkin and potato are cooked, nice and soft.
Now only the final step is missing: you need to blend everything with the immersion blender until you get a homogeneous and velvety cream; if it’s not yet your desired consistency, let it thicken for a couple of minutes on low heat, but if you’ve followed all the steps, it will be perfect. Remember that as it cools, it will become more compact.
You can serve your creamy soup with a sprinkle of grated cheese and toasted bread cubes.
NOTES
The potato and pumpkin cream is a very simple dish that you can enrich as you prefer, for example by accompanying it with fried croutons, more or less flavorful grated cheese.
Served hot it is perfect, but I can guarantee that it also works well at room temperature, perhaps among the appetizers.
If you liked the recipe or if you have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can we substitute the potatoes?
If you don’t wish to add potatoes, you can cook the pumpkin as instructed and blend it with water, then to make it creamier you can add a béchamel sauce.
