Steps to make a light pumpkin cream

Vegetable creams are a healthy combination of flavors and nutrients, which give us health as well as an intense flavor. In the case of pumpkin, it has many nutritional properties.

Any healthy and nutritious diet should include an exquisite light pumpkin cream. In addition to healthy, it is an appetizing and very complete preparation. From the flower to the seed, its high nutritional properties make it indispensable for the best feeding of the family.

Fiber, potassium, minerals

A tasty light pumpkin cream provides the body with protein, carbohydrates, fiber, sodium, potassium and other minerals. At breakfast, lunch or dinner, hot or cold, these delicious recipes are key to maintaining a balanced nutrition rich in vitamins.

Along with the above benefits, light pumpkin cream is an excellent complement to any diet and exercise routine. Its limited caloric intake helps maintain the ideal weight.

These are the steps to make a pumpkin cream light, fast, fun, succulent and, above all, very nutritious:

Pumpkin cream with toasted seeds


  • 750 grams of pumpkin and its seeds
  • 1 onion
  • ½ leek
  • 2 potatoes
  • ½ eggplant
  • 6 cups of water or vegetable broth (1.5 liters)
  • 2 tablespoons fresh light creamy fat-free cheese (40 g)
  • A pinch of salt and pepper
  • Olive oil


  • Remove the seeds from the pumpkin, toast them and reserve.
  • Peel and cut the squash into medium pieces, to facilitate cooking.
  • Wash well, peel and cut the onion, potatoes and eggplant.
  • Place the broth or salt water in a large pot and heat over medium heat until it starts to boil. Incorporate the vegetables.
  • It is recommended to use as little water as possible, so that the nutritive properties of the different vegetables are concentrated.
  • Cook over medium heat for 25 minutes or until the vegetables are soft.
  • Separately, heat the olive oil in a pan. Sauté leek and onion until both ingredients have changed color.
  • Add a pinch of salt.
  • When the cooking vegetables are soft, remove the pot from the heat and let it cool.
  • The cooked vegetables and the sofrito are combined in the blender. Salt and pepper to taste.
  • Bring the mixture to the fire for two or three minutes.
  • Cream cheese is added little by little, stirring until obtaining the right consistency.
  • Rectify the point of salt and ground pepper.
  • Serve the cream in a deep dish and decorate with toasted pumpkin seeds, toast or bread croutons, etc.


Light pumpkin cream with parsley


  • 3 ¾ cups of pumpkin (750 g)
  • ½ onion
  • 4 medium carrots (80 g)
  • ½ leek (30 g)
  • 6 cups of water or vegetable broth (1.5 liters)
  • Creamy light fresh cheese
  • Pepper
  • Salt
  • Parsley


  • In a large, deep pot, boil the water or the broth with a pinch of salt.
  • Pumpkin, carrots, leeks and onions are incorporated, previously washed and cut into small pieces.
  • The vegetables are cooked for at least half an hour or until they are soft. Reserve.
  • Add salt and pepper to your liking.
  • When the vegetables are cold add the creamy light cheese and mix until you get a smooth and smooth consistency.
  • Rectify salt and pepper.
  • Serve with small pieces of toasted bread and sprinkle with enough parsley.

Pumpkin cream recipe


  • 750 grams of pumpkin
  • 1 zucchini
  • 4 carrots of medium size (80 g)
  • 1 leek (60 g)
  • 2 cups of water or vegetable broth (500 ml)
  • 2 tablespoons fresh light creamy fat-free cheese (40 g)
  • Black pepper
  • 2 boiled eggs
  • Salt
  • Rosemary


  • Heat the water or the vegetable stock in a pot.
  • Cut the pumpkin in half and remove the skin.
  • Wash both pieces and cut them into small squares.
  • Cut into slices or small squares carrot, onion, zucchini peeled and leek.
  • When the water starts to boil, all the vegetables are incorporated. Salt and pepper to taste.
  • It is cooked for about 30 minutes or until the pumpkin is soft. Allow to cool and add the cooked eggs.
  • Pour the mixture into the blender or crusher, and add the fresh cheese. The result should be a fine, smooth and homogeneous cream.
  • It is served cold or hot.
  • Add fried or toasted breadcrumbs, pepper and rosemary to taste.