Instructions

Peel and chop the pumpkin and potatoes into paysanne. In a Chef Magefesa pressure cooker, sauté pumpkin and potatoes with a mixture of oil and butter. Cover with vegetable stock and close the pot. Cook for 6 minutes. Using a Magefesa Blender, blend mixture and pass through a fine sieve. Add yogurt and cream, and mix well. Adjust seasoning adding salt and pepper, if necessary. Serve with a few cubes of Iberian ham, and sautéed vegetable in brunoise.

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