Creme de abóbora cabotiá

Cabotiá pumpkin cream

Learn how to prepare a delicious cabotiá pumpkin cream with our Monovarietal extra virgin olive oil from Safra – Koroneiki!

Learn this tasty “Cabotiá pumpkin cream” recipe!


• 500g fresh cream.

• 500g whole milk.

• 1 kg Cabotiá pumpkin.

• 5g thyme.

• Salt to taste.

• Black pepper to taste.

• 10g minced garlic.

• 50g onion chopped into small cubes.

• Monovarietal extra virgin olive oil from Safra – Koroneiki.

Method of preparation

1) Peel the cabotiá pumpkin and cut into large cubes.

2) In a pan, sauté the pumpkins over medium heat with olive oil until lightly caramelized.

3) Add the onion and garlic and let it sauté for 5 minutes.

4) Add the fresh cream, milk and thyme, and cook over low heat until the pumpkins are very soft.

5) Remove the pumpkins from the heat and strain, separating the liquid. Reserve the broth.

6) Place the pumpkin in a processor or blender and blend, gradually adding the cooking liquid until it reaches the desired texture.

7) Return to the pan, heat again and season with salt and black pepper to taste.

8) Serve with a drizzle of our Harvest Monovarietal.


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