It is pumpkin season that's why we propose this wonderful recipe for pumpkin cream so that you can leave your whole family speechless on the night of the castanyada.


  • 500gr of pumpkin
  • 4 carrots
  • 2 medium sweet onions
  • Virgin olive oil
  • 1l vegetable stock
  • Salt and freshly ground black pepper


  1. Start by peeling and chopping the onion and sautéing it over a medium heat in a pan with butter and a drizzle of virgin olive oil, until it turns golden brown and transparent. Then peel and dice the carrots and pumpkin.
  2. Sauté them together with the onion for a further 5 minutes.
  3. Add the vegetable stock to the pan and simmer on a medium heat for about 20-25 minutes, until the vegetables are tender.
  4. Add the fresh, peeled and freshly grated ginger root.
  5. Blend and season with salt and pepper. If we want a very fine texture, it is advisable to pass the crushed cream through a chinois. Serve on each plate and garnish with a splash of coconut milk and a sprig of coriander or parsley.

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