Dill yogurt pumpkin cream

Difficulty: ★☆☆


  • 1 lb Pumpkin.
  • Vegetable stock.
  • ¾ Cup cream.
  • 1¼ Cup vegetable stock.
  • 4 Creamy yogurts
  • 4 Sprigs of fresh dill
  • Salt.
  • White pepper.
  • Extra virgin olive oil.

Category: Appetizers


Peel and chop the pumpkin. In a Stainless steel Magefesa casserole, cook the pumpkin with the vegetable stock and a sprig of dill. When it´s almost cooked, add the cream, salt and white pepper. Let reduce for a few minutes over medium heat. Blend cooked pumpkin in a Protech Magefesa Blender. Add yogurt and mix well. Serve hot with a dash of extra virgin olive oil and finely chopped dill sprinkled over the surface.