- 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
- Salt
Clean and peel the root vegetables and greens. Cut them into pieces of similar sizes, 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 diced root vegetables and greens. We stir-fry these ingredients over low heat, stirring frequently so they absorb flavor and color, but without burning. Next, we add the broth, season with salt and pepper, and let it cook over medium heat until everything is tender. It 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 smoothness to our recipe. We blend in the blender to obtain a dense cream. It can be strained for a finer texture if desired, or broth can be added until reaching the desired 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 an ideal sweetness to balance the dish.
In case you don't like chorizo, you can serve this cream with grated cheese, a touch of pepper, and a drizzle of olive oil.
Enjoy your meal!!