Pumpkin Cream

There's nothing like hot spoon dishes to warm you up. As the cold is already knocking on our doors, Luisa (author of Cocinando con mi Carmela) brings us a traditional and very autumnal recipe, how to make pumpkin cream soup. It's a very easy and quick recipe to prepare, which also comes with some tips to make the creams more appealing. Don't miss them!

With autumn here it's definitely cream season at home: they become the stars of our dinners, they're easy to prepare and you can make them the day before.

Many times the little ones or not-so-little ones end up getting tired of them, but I have several tricks so they don't become monotonous and keep some sparkle. One of them is to cut the main vegetable into thin slices, to reserve a few of those slices; then, before serving the cream I roast them in the griddle and use them as a garnish when presenting the dish at the table.

Another tip I follow to make the cream attractive is that I usually add sunflower seeds, sesame or, why not, chia, which is so fashionable these days.

But the option that usually pleases most is serving it with grated cheese: I always opt for a Parmesan since it has an intense flavor. Try it, it never fails.

To prepare creams I now always use the new Emile Henry casserole. I fell in love with it the first time I saw it. You have the option to cook in it and then present it directly at the table because it's so pretty, besides you can use the blender inside it without worry.

The ceramic casserole is a very traditional utensil, which besides making creams is useful for all kinds of spoon dishes, soups, stews... or to make a tasty and sweet rice pudding!

But today it's time to prepare pumpkin cream soup, I'll tell you how.

Emile Henry ceramic Soup Pot, Fleur de Ligne Tokyo Design bowls and Glorious Food wooden board by T&G

Ingredients

• 1 sweet onion
• 40gr of oil
• 2 carrots
• 1 piece of pumpkin (about 400gr approximately)
• 750gr of water or vegetable broth
• 80gr of Emmental cheese
• Salt and pepper

Preparation

1. In a frying pan we pour the oil and heat it, add the onions and brown them.
2. Meanwhile, we chop the carrots and the pumpkin.
3. Once the onion is ready we add it to the ceramic casserole along with the chopped carrots and pumpkin, the vegetable broth and season with salt and pepper.
4. We let them cook for about 25-30 minutes.
5. We let it cool and blend well with a blender (we can do it in the same pot).
6. The cream is ready to serve! You can serve it in some soup bowls, in bowls or in deep plates. We grate the cheese to taste and you can also add a little cooking cream.