Very good to everyone! Today I come with a recipe update or remix. Pumpkin-based vegetable cream I know it’s a classic on my networks and on my blog, but today I’m bringing it with a small alternative that is very likely to be incorporated from now on.

This is an easy version of my vegetable cream, it does not require any cooking knowledge. It is without a doubt the first place in my section of vegetarian recipes for beginners.


1 pumpkin (I used peanut pumpkin of about 700 grams) 1 large zucchini Water 1/2 handful of sesame seeds Optional: croutons garlic and parsley to decorate

Step by step

  1. First, peel the pumpkin and courgette with a peeler until the skins are well removed.
  2. Fill a liter and a half pot or more with water and bring it to a boil.
  3. When the water comes to a boil, add the pumpkin cut into medium-sized cubes.
  4. A After 8 minutes, add the zucchini.
  5. Let it cook gently without overflowing.
  6. When the squash can be easily pierced with a fork, turn off the heat.
  7. My advice is that now you remove all the water (leaving a layer of about 3 cm of water at the bottom) but do not throw it away, but keep it in a bowl.
  8. With a mortar, we crush the sesame seeds until they break up a little and add them to the pot.
  9. Now, with a hand blender, blend until the vegetables are completely broken down.
  10. When the cream is done, now it’s time to add a little more of the water remove in case you want it less thick.
  11. If you have leftover water, you can save it as a broth to make a soup 🙂 Don’t throw it away!
  12. And that’s it, serve it hot or cold depending on the season in which you find yourself. Don’t forget to decorate with croutons!
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