All these creams, in addition to healthy, are economic and can be made with many types of vegetables always taking advantage of seasonal. In this case we will use potatoes and pumpkin to make a wonderful recipe.
Steps to follow to make this recipe:
Peel, clean and wash the vegetables to start preparing the cream of potato and pumpkin.
In a pot, put a tablespoon and a half soup of oil and sauté the leek cut small. From the leek only use the white part. The green part of the leek is stored for a vegetable broth, for example.
Add the rest of the small cut vegetables and give it a few turns so that it mixes well with the oil and the leek.
Add the indicated water and let boil in a covered pot over medium-low heat for about 30 minutes. Check if the potato is soft before removing from heat.
Remove part of the water to another container, which will have already turned into vegetable broth. Reserve in case it was necessary to liquefy a little the vegetable when you have crushed it, in this way you will put it to your liking.
Crush the carrot, potato and pumpkin cream in a masher, blender, or food processor. Add salt and try.
Toast or fry sliced bread or bread of the day is cut, long strips or small pieces are cut in the manner of coscorrons. To everyone’s liking!