Pumpkin cream with mushrooms


  • To 4 people
  • 1 large pumpkin
  • Sal Island
  • 2 cloves of garlic
  • Olive oil
  • 1 cebolla
  • Nutmeg
  • 100 gr of fresh grated Parmesan cheese
  • 500 ml of ham broth or chicken broth
  • 350 gr of assorted fresh mushrooms, chopped
  • A splash of liquid cream

If you are a fan of pumpkin creamYou will love this one that goes with mushrooms. It is perfect for family dinners, since it is a very complete recipe in which we take advantage of seasonal vegetables and mushrooms.


We clean and prepare the pumpkin and cut it in half. We pass a fresh clove of garlic through the pumpkin so that the flavor remains impregnated. We add a little olive oil on top of the pumpkin, and bake at 250 degrees for about an hour.

Once that time has passed, we put the baked pumpkin in a pot with the ham stock and the onion and let it cook for about 20 minutes.

Once everything is cooked, and the squash is soft, we blend everything in a blender. We put a little Parmesan cheese on it and continue to grind.

In a pan we put a little olive oil with the minced garlic and sauté the mushrooms.

Once we have the mushrooms cooked we leave them reserved.

On a plate, we serve the pumpkin cream, we put some parmesan flakes, a splash of liquid cream, and we place the mushrooms on top.

Simply delicious!

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