Recipe for pumpkin cream with extra virgin olive oil - Reserva familiar Arquebina Castillo de Canena.


  • 1 kg pumpkin
  • 2 onions
  • 1 l chicken broth or water with a chicken starlux
  • 1 branch parsley a small twig
  • Salt
  • Pepper
  • Nutmeg
  • 2 Egg yolks
  • 30 g butter
  • 200 ml liquid cream
  • Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve


  • Peel the pumpkin and cut into cubes. Peel and chop the onions. Put the pumpkin, onion, parsley, chicken stock, salt, pepper and nutmeg in a saucepan.
  • Simmer until vegetables are tender, about 25 minutes.
  • Pass the soup through the food processor, first with very little liquid and add more broth as needed.
  • With the machine running, gradually add the egg yolks and the butter in pieces.