- 1 Lb Pumpkin.
- 2 Small potatoes.
- 4 Cups vegetable broth.
- 1 Cup cream.
- 1 Cup Greek yogurt
- 1/4 Cup olive oil.
- 1/4 Cup butter
- Parsley powder
- Iberian ham.
- Salt and white pepper.
Peel and chop the pumpkin and potatoes into paysanne.
In a Magefesa pressure cooker, sauté pumpkin and potatoes with a mixture of oil and butter.
Cover with vegetable stock and close the pot. Cook for 6 minutes.
Using a Unire + Magefesa Blender, blend mixture and pass through a fine sieve.
Add yogurt and cream, and mix well.
Adjust seasoning adding salt and pepper, if necessary.
Serve with a few cubes of Iberian ham, and sautéed vegetable in brunoise.