Pumpkin Cream

It is snoppy outside from a few days and the cold is biting but there is something magical about this whole white panorama. If it were not an impediment to everyday life, I would like more snow! As a child I adored her, I played and spent hours in the garden, careless of the cold; I would like to find that enthusiasm, to see it fall. I made a puppet, it seemed a gift to that child. I cooked a soup with a bright color, sweet taste and I enjoyed it, beautiful steaming, in front of the window thinking about the time flowing.

Pumpkin Cream

Course Appetizer, Starters, Unique dishes
Kitchen Gluten free, Italian, Vegan
Portions 3 people


  • 700 g Pumpkin in pieces
  • 100 g Leek
  • 2 tablespoons extra virgin olive oil
  • 200 ml Natural water
  • 200 ml Coconut milk in a can
  • 100 g Boiled chickpeas
  • 2 cm Fresh ginger optional
  • 2 leaves Sage optional
  • q.s. Fine salt
  • q.s. pepper


  1. Wash the leek and cut it into slices.
  2. In a saucepan heat the oil, add the leek and a little water and cook for about 3 minutes.
  3. Add the pumpkin, water and coconut milk; mix and cover with a lid.
  4. Cook 20 minutes on medium-low heat, must simmer.
  5. Then add the chickpeas, the ginger without the peel, sage, salt and pepper.
  6. Cook for another 10 minutes, without lid, stirring occasionally.
  7. Remove from heat, whisk with a mixer and serve.


The pumpkin I used weighed around 850g whole; I gave you the weight net because it varies a lot depending on the gap that is inside! You can substitute the leek with 60 g of onion if you prefer. I recommend, the milk I use is in can, not what you find at the supermarket near soy milk! That is a ready drink and would not give the same result!

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