Today I bring you a simple, comforting and perfect recipe for any day of the week: pumpkin cream with a touch of nutmeg and crunchy croutons.
It is one of those creams that warm the soul... and it smells like autumn even though it is summer.

Let's cook together, step by step and without complications.

Ingredients (for 4 persons)

• 1 kg of peeled and chopped pumpkin

• 1 onion

• 2 carrots

• 1 clove garlic

• 1 small stick of celery

• 2 tablespoons clarified butter (or olive oil if you don't have any)

• 700 ml vegetable broth

• 100 ml of cream

• 1 pinch of nutmeg

• Salt and pepper to taste

• Crunchy croutons to serve

⏱ Total time

• Preparation: 10 min

• Cooking: 25-30 min

• Total: 40 min

The Chef explains it to you...

"A good cream is not complicated... it just needs love, good ingredients and a little trick: don't let it boil at the end, so we preserve its smooth flavor and elegant texture. Let's get to it."

Step by step recipe

1. Sauté to awaken aromas

In a large saucepan, melt the clarified butter.
Add the onion, celery, garlic and carrot.
Sauté 5 minutes over medium heat, just to make them tender and fragrant.

2. The protagonist: the pumpkin

Add the pumpkin chunks and mix well with the vegetables.

3. Cooking

Cover with the vegetable broth and cook over medium heat for 25-30 minutes, until everything is very tender.

4. Shred

Turn off the heat and blend to a fine cream.
Now add the cream, a pinch of nutmeg, salt and pepper.
Mix gently.

5. Chef's trick for reheating

If you prepare it in advance, heat it in a saucepan over medium heat until it reaches boiling point... but do not let it boil.
This way the cream is silky and perfect.

6. Serve

Serve piping hot with crunchy croutons on top.
If you want to show off, add a splash of cream or some toasted seeds.

Chef's advice

"If you have leftover pumpkin, cut it into cubes, freeze it and you'll have the perfect base for future creams, purees or even to add to a quick pasta - making the most of it is smart cooking!