Ingredients for 3:
- 400 grams of peeled pumpkin
- 2 large carrots
- 1 spring onion
- 1 tablespoon light cream cheese
- 2 pinches of paprika from la vera
- 2 glasses of water
- Salt to taste
- 1 splash of olive oil
- 2 tablespoons of filleted almonds
- 2 pinches of ground cumin
Preparation:
1. Peel, clean and cut the pumpkin into pieces. Do the same with the carrot and spring onion. The shape of the pieces doesn’t matter, but try to make them similar in size.
2. In an express pot or a normal pot, add a splash of olive oil and sauté the spring onion and the rest of the vegetables over medium heat for 3 minutes. Stir to prevent the chives from burning.
3. After 3 minutes, add the cumin and paprika and stir immediately so it doesn’t burn. If necessary, you can turn off or lower the heat to a minimum.
4. Pour the water so that everything cooks together and cover the pressure cooker. Cook it for 15 minutes. If you are preparing it without an express pot, leave it for 30 minutes so that the pumpkin does not get hard.
5. Once you have cooked the pumpkin and the rest of the vegetables, add the cream cheese and blend to form a fine and thick cream.
Serve your warm pumpkin and carrot cream, accompanied by grilled meat or fish.