Easy And Light Pumpkin Cream

Undoubtedly , pumpkin cream is one of the permanent elements of any healthy diet. It can be prepared so that it is both extremely nutritious and low-calorie.

Flesh, seeds or flowers – all parts of the pumpkin are rich in high-quality nutrients that have an excellent effect on the work and health of the entire body.

Find out more today about the nutrients this orange vegetable has and learn about three fantastic recipes for a light and nutritious pumpkin cream .

Pumpkin cream – a valuable source of minerals

The tasty pumpkin cream in the light version provides the body with many valuable nutrients. It is rich in vitamins, dietary fiber, sodium, potassium, calcium, phosphorus and many other minerals, among others. In addition:

• Due to the high fiber content, pumpkin is filling and aids digestion and fights constipation.
• 100 g of pumpkin is only 30 calories, so it can be eaten by people who are on a diet.
• It naturally normalizes the level of cholesterol in the blood.
• Pumpkin seeds contain a high dose of unsaturated fatty acids.
• Supports the immune system.
• It has an alkalizing effect, i.e. it deacidifies the body.

The pumpkin can be eaten for breakfast, lunch and dinner. Cold or warm. In the form of soup, cream or juice – it does not matter. Regardless of the form of serving, pumpkin is always a valuable food product for our body.

Below you will find three proven pumpkin cream recipes in a light version. Remember that low-calorie foods help you maintain a healthy body weight while providing plenty of nutrients.

1. Pumpkin cream with a hint of parsley

Ingredients

• 3 and 3/4 cups of pumpkin (750 g)
• 1/2 onion
• 4 medium carrots (80 g)
• 1/2 leek (30 g)
• 6 glasses of water or vegetable broth (1.5 l)
• Light cream cheese
• Salt, pepper, parsley – to taste

A method of preparing

• In a large, deep pot, boil water or vegetable broth with a little salt.
• Then add the pumpkin, carrots and leeks (washed and cut into smaller pieces) to the pot.
• Cook it all for at least half an hour or until the vegetables are tender.
• After cooking, remove the soup from the heat and set aside.
• Then season with salt, pepper and parsley – to your liking. However, remember that the less salt you use, the healthier your cream soup will be.
• When everything is cool, add the cream cheese and blend until a smooth, uniform cream is obtained.

• Try it and add some more spices if necessary.
• Finally, decorate with parsley leaves. Ready! Enjoy your meal!

2. Pumpkin cream with very low calories

Ingredients

• 750 g of pumpkin
• 1 zucchini
• 4 medium-sized carrots (80 g)
• 1 leek (60 g)
• 2 cups of water or vegetable broth (500 ml)
• 2 tablespoons of skimmed cream cheese (40 g)
• Hard-boiled eggs, 2 pieces
• salt, black pepper, rosemary – to taste

A method of preparing

• In a fairly large pot, heat water or vegetable broth.
• Meanwhile, cut the zucchini in half and remove the skin. Wash both halves and cut them into small cubes.
• Also finely chop the carrots, onions, zucchini and leek.
• When the water or broth boils, add all the vegetables. Also add salt and pepper.
• Boil the soup for about 30 minutes or until the pumpkin is tender.
• Then put it aside from the heat and let it cool down. Then add the hard-boiled eggs.

• The last step is to blend all the ingredients together with the cream cheese.
• As a result, you should get a delicate pumpkin cream with a velvety and homogeneous texture.
• This soup can be served both hot and cold.
• Whole grain bread croutons and rosemary needles are a great addition.

3. Pumpkin cream with roasted seeds

Ingredients

• 750 g of pumpkin with seeds
• 1 onion
• 1/2 season
• 2 potatoes
• 1/2 eggplant
• 6 glasses of water or vegetable broth (1.5) l
• 2 tablespoons of skimmed cream cheese (40 g)
• Salt and pepper to taste
• olive oil

A method of preparing

• Remove the seeds from the pumpkins and roast them in a pan or oven.
• Meanwhile, cut the pumpkin into medium-sized cubes (to make cooking easier).
• Thoroughly wash the remaining vegetables: onions, potatoes, eggplant and leeks, then cut them into small pieces.
• In a large, deep pot, boil water or vegetable broth with a little salt.
• When the water starts to bubble, add the vegetables (except the onion and leek) and simmer over medium heat for about 25 minutes or until the vegetables are tender.
• For this recipe, it is recommended to use as little water as possible – then the concentration of nutrients in individual vegetables will be higher.
• Meanwhile, fry the finely chopped onion and leek in a little olive oil. Fry until they turn golden.
• When the vegetables in the pot are soft, take them off the heat and leave to cool.

• Then add the fried onion with leek and blend it into a smooth cream.
• Season to your liking.
• At the end, heat it up (for about 3 minutes), then add the cream cheese, stirring constantly.
• Make sure the pumpkin cream is seasoned well and pour over the plates.
• Garnish the dish with roasted pumpkin seeds, mini croutons or greens.

Enjoy your meal!