Crema de calabaza

Pumpkin cream with Jamón ibérico

In autumn you can not miss the pumpkin cream, a star dish that will give color to your daily menu and, undoubtedly, very good results. 

Crema de calabaza



TOTAL TIME: 40 min

  • 300 g pumpkin
  • 60 g carrot
  • onion
  • 4 slices jamon iberico bellota
  • Salt
  • olive oil


1. Ingredients ready! Gather them together and cut the pumpkin, onion and carrot into small pieces, as you can see in the picture.

Prepare your mixed vegetables for stir-frying. In a casserole dish, cover the bottom with virgin olive oil, put over medium heat and add the onion with a little salt and ground black pepper to taste.

Fry until the onion is transparent and then add the carrot and the pumpkin and fry for 2 minutes. Add just enough water to cover the pumpkin and carrot and cook over medium heat for 20-30 minutes until you try them soft.

When we have them ready and golden brown, we can grind them in the blender that we have at home.

Finally, when they are well mashed, plate them and add the Jamon bellota on top.

For lovers of crispy jamón, we recommend putting the it in the oven for a seconds minutes.

This will dry it out and give us the crispiness we are looking for. Although in our case, we don't recommend it in order to maintain all the nuances of flavors in the cream.

Crema de calabaza

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