Sunday, 5 January 2014

Butternut pumpkin cream

Hei guys! sorry for the long silence! During this christmas we have been in Spain, eating a lot, so we came back with few extra kilos!

So thought we could make a post of a light vegetable cream for those days after heavy xmas meals.


  • Half butternut pumpkin
  • 1 large leek
  • 1 tbsp philadelphia cream cheese
  • 1 tbsp cashew nuts
  • olive oil, salt, pepper


Easy preparation, clean and chop a large leek and saute in a casserole with a bit of oil. Meanwhile clean half a butternut pumpkin and chop in dices, when the leek is changing color, add the pumpkin. Saute it for few minutes and cover with water.

After 15 min, when the pumpkin gets soft, add the philadelphia and the cashew nuts and blend together.

For serving you can add a bit of salt flakes and sunflower seeds.

Hope you like it!
Mr South

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