Pumpkin Cream With Dill: Delicious Vegan Recipe

The pumpkin cream with dill is together with the vegetable purees part of the vegan diets. They are a good starter that allows you to meet some nutritional requirements of the day. At dinner, accompanied by some protein, it is also a good option.

The ingredients of the creams can include spices, which make them succulent without the need for salty or artificial dressings. This time we will see an exquisite recipe for pumpkin cream with dill.

Pumpkin is said to be actually a fruit. However, being a cucurbit plant (which grows a short distance from the selo), it is equated to a vegetable.

The use of dill in the kitchen and its combination with pumpkin

In gastronomy, almost all parts of the dill are used. The thin leaves are used fresh or dried, although in the latter presentation their flavor loses intensity.

Pumpkin and dill are a great combination. For one thing, pumpkin is smooth and sweet. In addition, dill is an herb with an irreplaceable flavor that ranges from aniseed to lemony.

Before knowing the recipe, it is good to know the properties and benefits of pumpkin, as well as other healthy alternatives for vegetable purees.

Properties and benefits of pumpkin

In addition to its high fiber content, pumpkin provides only 26 calories per 100 grams, without fat or cholesterol. It has 6 grams of carbohydrates and one of protein.

What is most striking is that it provides a large amount of vitamin A, a protective antioxidant against diseases. This vitamin fights aging, cardiovascular diseases and is also good for vision.

• Pumpkin is also rich in minerals (iron, manganese, magnesium, potassium, and copper) and other vitamins (riboflavin, vitamin C).

• Many people discard pumpkin seeds. However, these can be toasted and provide a lot of omega 3, omega 6 and vitamin B3, among other essential micronutrients.

Ways to thicken a vegetable puree

Normally, to thicken a vegetable puree, fatty ingredients, such as heavy cream, are indicated. However, there are healthier, lower-calorie options that do not include lipids.

• One of those options is to add one or two peeled and cut potatoes to the broth . By processing, whipping or crushing the cream, it will add thickness.
• Another very healthy alternative is to include an unflavored skim yogurt at the end of the preparation. As well as adding a bit of nice acidity, it will thicken the puree and give it a very interesting creamy texture.
• Finally, another thickener is a tablespoon of corn flour (10 g) diluted in half a cup of water (125 ml), when the puree has already been processed. The preparation must be put on the fire and the thickener will be added when it begins to boil, stirring constantly.

Pumpkin cream recipe with dill

In this preparation, the thickener is a potato and  the puree has a protein ingredient. The seeds can be obtained from the same seeds of the pumpkin, simply roasting them with salt in a pan and peeling them.

Ingredients

• 2 ½ cups of pumpkin (500 g)
• 4 cups of water (1 liter)
• 1 medium onion
• ½ green pepper
• 2 cloves of garlic
• 1 large potato
• 1 cup of feta cheese or tofu cut into small cubes (200 g)
• Some sprigs of dill
• 2 tablespoons of sunflower seeds or pine nuts (30 g)
• Olive oil
• Salt and pepper to taste)

Preparation

1. Peel and dice the pumpkin and potato into large cubes.
2. Cut the onion and bell pepper into quarters.
3. Finely chop one of the dill sprigs and reserve.
4. Crush the garlic cloves.
5. Cook all the vegetables and the potato in boiling water with a teaspoon of salt until soft. Halfway through cooking add the whole dill sprigs. Discard them after extinguishing the fire.
6. With an electric mixer, blend or mash the vegetables with part of the water. Adjust the amount of liquid until the desired consistency is reached.
7. Return the cream to the heat and when boiling, add the chopped dill. Shut down immediately.
8. Add the cheese or tofu and stir.
9. Serve in deep plates. Sprinkle a little white or black pepper and garnish with a drizzle of olive oil, chopped dill and pine nuts.
10. To finish, a slice of wholemeal bread goes very well with this pumpkin cream with dill.

Conclution

The vegan diet needs to be very careful to maintain the supply of all the necessary nutrients. Pumpkin cream with dill is an excellent dish to get it.