Pumpkin cream with extra virgin olive oil

Pumpkin is a very healthy and low-calorie food, rich in vitamin A and beta-carotene. In savory or sweet dishes, this vegetable is highly appreciated by chefs around the world due to its high versatility. Cooked with Magnun Sess Organic extra virgin olive oil, this cream is luxurious, as it gives the vegetable a series of exceptional nuances.

Pumpkin is a vegetable full of beneficial properties for our body. A botanical relative of the melon, zucchini, watermelon and cucumber, the plant of this hard-shelled berry is native to the American continent, where its fruit is also known by the name of squash.

Rich in vitamin A, beta carotene, potassium and fiber, this fleshy vegetable provides us with essential vitamins and minerals without providing hardly any calories. Very digestible and with an incomparable flavor, the pumpkin has a soft and light texture, thus becoming a highly demanded raw material in universal cuisine.

In fact, its versatility does nothing but express the infinite preparations to which it lends itself. Cooked, roasted, boiled, sautéed… its preparations are unlimited, but all of them bring great dynamism to gastronomy, which is presented not only in soups, creams or garnishes, but also in sweet cuisine such as flans, cakes or jams.


150ml of extra virgin olive oil

820g pumpkin

5 carrots

2 leeks

1 tree or chili pepper

1 potato

Salt and pepper to taste



First, we peel, clean and chop the pumpkin, carrots, leek and potato. Then we fry them with extra virgin olive oil for about 20 minutes and add a pinch of salt. If we want to give a spicy touch to the composition, we add the chili or chilli pepper.

Next, we cover the vegetables with 1 glass of water and cook them over medium heat for approximately 30 minutes.

After the time, we check that all the ingredients are tender. Otherwise, we will let them cook a little more.

When we have achieved the desired cooking, remove the pot from the heat and drain the water. We booked.

We beat the ingredients until we get a homogeneous cream, which we will achieve by adding a portion of the cooking water if necessary.


In a bowl we deposit the amount of cream that we want. We water the composition with a splash of extra virgin olive oil.

This pumpkin cream can be consumed both warm and hot… at the diner’s choice! We can also accompany it with some croutons.


Otras recetas


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Each Italian region has its own Bruschetta recipe that starts with a slice of homemade crusty bread seasoned with extra virgin olive oil and salt,