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Pumpkin and almond cream

30 min


2 persons




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Pumpkin and almonds dairy-free cream


  • 2 leeks
  • 500 g pumpkin
  • 1 small potato
  • Half an onion
  • A cup of Borges Natura almond drink
  • Borges almonds

Almond drink

Toasted Almonds

Step by step

  1. Step 1

    Sauté the pumpkin, leek and potato in a pot with a splash of extra virgin olive oil. Season with salt and pepper and brown for another 5 minutes.

  2. Step 2

    Add water to cover the vegetables and cook them over a high heat for about 20 minutes, being careful that the water does not evaporate.

  3. Step 3

    Strain the vegetables and reserve the cooking water. Then pour over the vegetables the cup of vegetable drink and mash it all together. Slowly add cooking water to the mixture until you get the desired texture while continuing to beat.

  4. Step 4

    Finish with a few croutons or a handful of finely chopped almonds.

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