This cream of pumpkin and smoked cod is a comforting warm dish, perfect for cold days. Originating from Mediterranean cuisine, it combines the natural sweetness of pumpkin with the intense, salty flavor of smoked cod, creating a delicious balance. It is an easy and economical recipe, ideal for a nutritious family dinner or to surprise your guests with an elegant starter. Furthermore, pumpkin is rich in potassium, phosphorus, magnesium, iron, and zinc, and its low calorie content makes it special for weight control diets. Cod provides high-quality protein and omega-3 fatty acids.
In this version, we add a little rice to give it body and creaminess without needing cream, making it lighter. The final touch of crispy cod and fresh parsley enhances the flavor and adds texture. You can adapt the recipe using butternut or kabocha squash, and if you can't find smoked cod, you can substitute it with fresh desalted cod. Go ahead and prepare this exquisite cream that everyone will love!
Prep
10 min
Cook
20 min
Servings
5
Calories
150 kcal
We start by peeling the pumpkin and then cutting it into squares
We remove the green part from the leeks, since we will use it to make the broth.
We chop the white stems
Heat some oil in a large saucepan (not much)
Add the leeks and the sliced pumpkin to it
Saute for about 6 to 8 minutes and season to taste
Add the rice together with the smoked cod, chopped into cubes.
Fill the mixture with water and let it cook for 15 to 20 minutes
Stir from time to time
Serve the rich cream on plates
If you like you can chop a little more cod into small squares, fry them in a pan
Place the squares and a little bit of chopped parsley on each plate
