Documented recipe

Roasted Pumpkin Cream with Fennel

A smooth fennel and potato cream served with cubes of roasted pumpkin.

The pumpkin roasts while the fennel, onion, and potato cook. The base is then blended with cream and some of the cooking water to adjust the texture, and finished with the roasted pumpkin.

Total time25 min
DifficultyEasy
servings4
Roasted Pumpkin Cream with Fennel
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
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Method

  1. 01

    Roast the pumpkin

    Preheat the oven to 200 °C. Toss the pumpkin with the olive oil, salt, and pepper; spread it on a baking tray and roast it.

    25 min
  2. 02

    Cook the fennel base

    While the pumpkin roasts, melt the butter in a saucepan and sauté the fennel and onion. Add the potato, cover the vegetables with water, and add salt. Cook over medium heat.

    20 min
  3. 03

    Blend and serve

    Drain the vegetables, reserving some of the cooking water. Blend them with the cooking cream and add cooking water until the desired consistency is reached. Serve the cream with the roasted pumpkin on top.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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  2. EU and my food | European Food Safety Authority campaigns.efsa.europa.eu/eu-and-my-food/index-es.htm
  3. ¿Cuánto dura la comida cocinada en la nevera y el congelador? www.academianutricionydietetica.org/saber-comprar/cuanto-duran-alimentos-nevera/
  4. EFSA | Ciencia, seguridad alimentaria y sostenibilidad www.efsa.europa.eu/es
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State: Published after documentary validation; no “Tested” label is shown.

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