- 1 large potato
- ½ green bell pepper
- 200 grams of diced pumpkin
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 1 stalk of celery
- 2 liters of chicken broth
- 100 grams of cream cheese
- 1 chorizo
- Extra virgin olive oil
- Sal
Clean and peel the root vegetables and greens. Cut them into similarly sized pieces, not too large, so they cook quickly.
In a pot, we add a splash of oil and sauté the crushed garlic. Then we add all the prepped root vegetables and greens. We cook these ingredients over low heat, stirring frequently to ensure they absorb flavor and color without burning. Next, we add the broth, season with salt and pepper, and let it simmer over medium heat until everything is tender. This should take about 20 minutes.
In the blender, we will add 500 ml of root vegetable and vegetable broth and 100 grams of cream cheese, which will add creaminess to our recipe. Blend until you achieve a thick cream. You can strain it for a finer texture if desired, or add more broth until you reach your preferred consistency.
To serve this cream, we suggest pairing it with pieces of chorizo and onion.
Slice the chorizo and half an onion very thinly. Place them in a pan over low heat until the chorizo releases all its fat and becomes crispy. The onion will add the perfect touch of sweetness to balance the dish.
If you don't like chorizo, you can serve this cream with grated cheese, a sprinkle of pepper, and a drizzle of olive oil.
Enjoy your meal!
