Pumpkin cream

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There´s much not to love about fall and winter, specially the fact that the sun sets way to early and it rises later too. It is cold, and somedays even rainy outside, and all of this just makes me want to stay in and cuddle, watch movies and eat something exactly like this cream.

This recipe does not call for any cream, milk or butter, so it is healthier than other creams you may find. But it still feels rich and tastes just as great.

By the way, As I have no more natural light most days I have been struggling to take good shots and I find myself seriously considering buying articial lights, even though I already have lights (but left them back in Mexico), I just do not like not having light, I enjoy taking nice pictures of our recipes, so bare with me, and we´ll have great shots in a few weeks don´t you worry.

Pumpkin cream
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
  • Olive oil needed amount
  • (400gr) pumpkin skinless and in small chunks
  • 1 carrot skinless and in small chunks
  • 2 potatos medium sized skinless and in small chunks
  • 1/2 onion
  • 1 garlic clove cut in small cubes
  • Water needed amount
  • Salt to taste
  • Black pepper to taste
  • Ground nutmeg to taste
  1. In a pot to medium heat, pour some olive oil, and put the pumpkin, carrot, potatos, onion and garlic pieces. Cook for about 5 minutes until the vegetables turn somewhat golden.

  2. Now pour water and let it all cook. To make sure the vegetables are cook use a knife or fork, they should be soft in the inside.

  3. Pour everything into a blender and blend until it is all well mixed.

  4. Pour the cream back into the pot and cook until boiling, stiring non stop. While cooking, add salt, black pepper, and ground nutmeg. Once it boils, serve while still hot.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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