Cream Of Pumpkin: 3 Low-fat Recipes

Cream of vegetables is a delicious combination of flavors and nutrients. They are rich in taste and, what is more, full of health benefits. Here we present three pumpkin cream recipes, which have many nutritional properties.

In any healthy and nutritious diet, there should be a delicious pumpkin cream recipe. In addition to being delicious, pumpkin cream is also rich in nutrients.

From its flower to its seeds, its nutritional properties are such that it is essential in the nutritional program of the whole family.

A delicious, low-fat cream of pumpkin provides the body with protein, carbohydrates, fiber, sodium, potassium and other minerals.

For breakfast, lunch or dinner, hot or cold, this delicious recipe is the key to maintaining a balanced diet rich in vitamins.

Lean pumpkin cream is an excellent dietary supplement regardless of the diet and exercise routine adopted. Its low calorie intake helps maintain ideal weight.

Here we invite you to discover three delicious pumpkin cream recipes. On your apron!

1. Light pumpkin cream with parsley

Ingredients

• 3 + 3/4 cups pumpkin (750 g)
• 1/2 onion
• 4 medium carrots (80 g)
• 1/2 leek (30 g)
• 6 cups of water or vegetable broth (1.5 liters)
• light and creamy fresh cheese
• pepper
• salt
• parsley

Preparation

• In a large saucepan, bring the water or vegetable broth to a boil with a pinch of salt.
• Incorporate the pumpkin, carrots, leek and onion that you have previously washed and cut into small pieces.
• Cook the vegetables for at least thirty minutes or until they are tender. Salt and pepper as you wish. Let the vegetables cool.
• When the vegetables have cooled, add the light creamy cheese and mix well to obtain a perfectly homogeneous consistency, that is to say without lumps.
• Salt and pepper again if you feel it is necessary.
• Serve the preparation with small cubes of toast. Sprinkle your recipe with parsley.
• All you have to do is taste your delicious preparation!

2. Light cream of pumpkin

Ingredients

• 750 grams of pumpkin
• 1 zucchini
• 4 medium carrots (80 g)
• 1 leek (60 g)
• 2 glasses of water or vegetable broth (500 ml)
• 2 tablespoons of light and creamy cream cheese without fat (40 g)
• black pepper
• 2 hard-boiled eggs
• salt
• rosemary

Preparation

• In a saucepan, heat the water or vegetable broth.
• Cut the pumpkin in half and peel it.
• Wash the two pieces well and cut them into small pieces.
• Cut the carrot, onion, zucchini and leek (previously peeled) into small pieces or slices.
• When the water starts to boil, put all the vegetables in the pot. Salt and pepper as you wish.
• Cook for thirty minutes or until the pumpkin is soft.
• Let cool, then add the hard-boiled eggs.
• Pour the preparation into your blender, then add the cream cheese. You should obtain a fine, smooth and homogeneous cream.
• This recipe is as good hot as it is cold. Don’t forget to add the pieces of fried or toasted bread, pepper and rosemary.

3. Cream of squash with roasted seeds

Ingredients

• 750 grams of pumpkin with its seeds
• 1 onion
• 1/2 leek
• 2 potatoes
• 1/2 eggplant
• 6 cups of water or vegetable broth (1.5 liters)
• 2 tablespoons of light and creamy cream cheese without fat (40 g)
• 1 pinch of salt
• 1 pinch of pepper
• olive oil

Preparation

• Remove the seeds from the pumpkin, grill them and set them aside for later.
• Peel and cut the pumpkin into medium sized pieces to facilitate cooking.
• Wash the onion, potato and eggplant well, then peel them.
• Pour the water or vegetable broth into a large saucepan and heat over medium heat until the water comes to a boil. A word of advice: use as little water as possible so that the nutritional properties of all the vegetables remain well concentrated.
• When the water begins to boil, stir in the vegetables. Cook over medium heat for twenty-five minutes or until the vegetables are soft.
• On a pan, heat a drizzle of olive oil. Then add the leek and onion, then fry them until they take a nice golden color. Add a pinch of salt.
• When the vegetables are soft, remove the pan from the heat and let cool.
• Gather the cooked vegetables and the vegetables that you have browned in your blender, then blend everything until you get a suitable consistency.
• Salt and pepper as you wish if you feel it is necessary.
• Serve the pumpkin cream in a deep plate.
• All you have to do is decorate your plate with grilled pumpkin seeds or small pieces of toast, then enjoy it! Enjoy your meal !