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Pumpkin cream

Pumpkin cream

Autumn comes and pumpkins arrive.
Pumpkins of all kinds, of every shape, color and size.

And there accompanied by many ways to prepare them:
gnocchi, ravioli, soups.

Among the soups I want to offer this pumpkin cream.

But a home preparation characterized by the scent of cumin and sweet taste accented by an idea of ​​brown sugar.

The indicated amount of pumpkin pulp is absolutely indicative:
the minimum quantity required by the other ingredients present.
You may well increase it at your leisure, to almost double it.

And now, we collect the ingredients and let's begin!


pumpkin flesh g 500
XNUMX/XNUMX cup salted butter g 30
onion pc. 1
carrot pc. 1
medium potato pc. 1
ground cumin (v. Note) ts. 1
nutmeg ts. 1/4
sugar cane ts. 1
vegetable soup (tasty) cc 750
salt and black pepper q.s.
cream cc 125
for the seal
cream Ad Lib
fresh chives Ad Lib


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Cut into small cubes the pulp of the pumpkin.
Clean and chop coarsely potato, carrot and onion.

Melt the butter in a saucepan and gradually add the onion, carrot, potato and, finally, the pumpkin flesh.
Cover and cook for about ten minutes over low heat, stirring occasionally.

After this time, complete with spices and brown sugar, salt and pepper and cook, again covered, for another minute 5.

Add the vegetable stock and bring to a boil without the lid;
then lower the heat and let it just simmer, covered, for about thirty minutes, stirring occasionally.

Remove from heat and pass through a sieve (or blender ...) and then pour it into the pot (clean summarily).

And taste. if necessary, add salt to taste, add cream, stir and heat gently, being careful not bring to a boil.

Distributed in individual bowls guarnendone each other with cream and herb fresh onion into small pieces.

Bon appetit!


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  • print pdf Recipe, text only: to print or download.
  • : use the Cuminum cyminum; not to be confused with the Caraway (Caraway).
  • This cream, if kept in a tightly closed container, is kept in the fridge for a couple of days. In the freezer (****) up to a month.
  • Each pumpkin has a different texture:
    change the quantity or adjust the broth in order to obtain the desired creaminess!
  • This cream can also be nicely presented on the table inside an empty pumpkin:
    after cutting the lid away to obtain the pulp from inside the pumpkin, leaving a thickness of at least one centimeter, clean it very well and, half an hour before serving, dry it in the preheated oven at 160 ° for 30 '. If you want to bring it to the table incoperchiata Also the cover must be well cleaned and dried in the oven.
    And having so much patience available, you can use many small pumpkins as single-portion containers!
  • Wanting to prepare a non-vegetarian version of this dish, use a good chicken broth.
  • Related articles: Pumpkin, what a passion!, Pumpkin ravioli (recipe Gonzaga), butt.