receta de crema de calabaza con canela y aceite de oliva
Christmas Menu: Cream of pumpkin cream with cinnamon and Arbequino olive oil with oak smoke.


  • 1 pumpkin small
  • 60 g Castillo de Canena Olive Oil with Oak Smoke
  • Whole milk don't put too much or the puree will be too runny
  • Salt to taste
  • 1 teaspoon cinnamon
  • pipes pumpkin toasted seeds


  • Wash the pumpkin, remove the skin and cut it into pieces of the same size.
  • Remove any remaining seeds and place the pumpkin in a large pot.
  • Cover with cold water and add plenty of salt. Leave to cook for half an hour.
  • We will know it is ready when it can be easily pricked with a fork. Take it out and let it drain.
  • We make a cream with the pumpkin.
  • Add the olive oil Castillo de Canena Arbequino al Humo de Roble, salt, cinnamon and a splash of milk (if it is not already too liquid).
  • Mix well and garnish with the toasted seeds.