FrÃas soups and creams are complemently for the most heat times, they are summer recipes par excellence and in recipesgratis.net we have a great variety for you to choose among the most classic or some more daring. The pumpkin cream is just In the center, a classic recipe but with an extra touches that will make it irresistible to any palate. So keep reading this recipe step by step and enjoy a cold pumpkin cream with cheese, very creamy, today!
| 🚻 4 Diners | 🕘 30m | 🍵 Cena | 🤯 Difness Low |
| Ingredients to make cold pumpkin cream with cream cheese: |
| 1 kilogram of pumpkin 100 grams of chives 1 liter of vegetable broth 1 tablespoon of butter 125 grams of cream cheese 1 pinch of salt and pepper pepper |
| Additional characteristics: cheap cost, popular in spring-summer, boiled |
Ingredients to make cold pumpkin cream with cream cheese:
1. peel the pumpkin and onion and chop both vegetables, especially the pumpkin in medium pieces to facilitate its cooking. Remember to discard part of the seeds too.
2. Heat the butter in a saucepan deep enough to make the cream. Suffle the onion and pumpkin in the butter until the onion begins to brown.
3. Next, incorporates the vegetable broth and continues with the cooking over low heat for about 25 minutes or until the pumpkin is completely tender.
4. Let the preparation cool at room temperature and then, it crushes everything in the blender to form a soft and homogeneous cream. See the cream cheese little by little and season with salt and pepper until it is to taste.
5. Reserve the cold pumpkin cream with cheese in the fridge until serving and decorates the dishes with pictures and some cream of milk or cream. And if you want a recipe with less calories, you can try the light pumpkin cream , that does not wear butter and is done with light cream cheese.
