Cream of pumpkin soup with ginger and cream cheese with dill


  • 500 g of pumpkin 
  • 5 g of ginger powder
  • 20 g of butter
  • 50 g of cream cheese
  • 5 g of fresh dill


To prepare this cream of pumpkin soup, start by cutting the pumpkin into 3×3 cm pieces, to ensure uniform cooking.

Crema de calabaza con jengibre y crema de queso con eneldo

Then, vacuum pack the pieces of pumpkin in a bag with the butter, the ginger and the salt. Cook the bag in the SmartVide sous-vide cooker for 1 hour at 80ºC until the pumpkin is soft.

In the meantime, mix the cheese with the finely chopped dill and put to one side.

Once the pumpkin is cooked, blend with the XM-12 blender, add salt to taste and serve with a quenelle of the cheese mixture.

In this recipe, the sous-vide technique helps to control the cooking process and enhance the flavours and aromas.

Notes from the chef