Pumpkin cream with carrot and prawns

Difficulty: ★☆☆


  • 800 gr. Pumpkin.
  • 400 gr. Carrots.
  • 200 gr. Prawns.
  • 1 Onion.
  • 4 Bread slices.
  • Mild olive oil.
  • Salt, White pepper.
  • Fresh dill.
  • 1,5 l Vegetable broth.
  • 100 ml. Cream, 18 % fat.

Category: First course


Peel and chop the pumpkin and carrots into irregular pieces. Chop the onion, garlic and leek into fine brunoise. Heat some oil in a Magefesa Avant Titan Pressure Cooker; poach the onion, leak and garlic over low heat.  When ready, add the pumpkin and carrot. Cover with the stock and bring it to a boil. Season to taste. Close the pot and let it high heat until it reaches maximum pressure, low the heat down and let it cook for 8 minutes.
Once the cooking time has elapsed, remove it from the stove and wait until steam is completely released before opening the lid. Place the whole into a Magefesa Licualia Plus Blender until we get an homogeneous fine texture purée. Sauté the prawns, once peeled, and season in a Magefesa Vitalia Skillet with a bit olive oil. Brown the sliced bread cut into fine dices. Serve the cream decorated with a bit cream, prawns, bread croutons and powdered with finely chopped dill.
If we do not find fresh dill we may aromatize the cream with curry. The cream can also be substituted by coconut milk.