Crema de verduras de otoño

Autumn vegetable cream

We present you a seasonal spoon dish: our autumn vegetable cream with shavings of Iberian ham.




TOTAL TIME: 30 min

  • 1 small zucchini
  • 1 small sweet potato
  • 1 leek
  • 1 piece of pumpkin
  • 1 carrot
  • Half an onion
  • 1 teaspoon cream cheese
  • 1 Iberian ham shavings from Enrique Tomás
  • Salt, pepper, and sesame seeds
  • Extra Virgin Olive Oil
  • Nutmeg


1. First, wash the vegetables thoroughly and cut them into small pieces. For the onion and leek, it's better to cut them into julienne strips.

2. In a pan, sauté the onion and leek over low heat until they are translucent. Add the rest of the vegetables and sauté them for two minutes.

3. Add water and a splash of heavy cream, and let the vegetables simmer over low heat until they are tender. Season to taste with salt and add a touch of nutmeg.

4. When the vegetables are well cooked , add a tablespoon of cream cheese to the mixture and blend everything to achieve the creamy texture you desire.

Tip: If it's too thin, you can reduce the water percentage in a pot on the stove, and if it's too thick, you can adjust it by adding water and salt as needed.

5. When it's to your liking, serve it in a bowl and drizzle with olive oil, pepper, sesame seeds, and our personal touch: a handful of Iberian ham shavings from Enrique Tomás. It will add that intense and personal touch to the recipe!

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