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Healthy creamed pumpkin

Healthy creamed pumpkin

I come to you with another tip for tasty and simple pumpkin dish. This healthy creamed pumpkin has earned an honorable place among my favorite recipes, especially in the autumn. It is extremely easy to prepare and tastes wonderful. It has a pleasant sweet flavor from the pumpkin and is full of vitamins A, C, and potassium.

The creamed pumpkin is low-calorie and relatively low-fat **, so your slim figure will thank you for it. It is ideal as a **fit lunch or dinner. You can use any kind of pumpkin in the recipe, but most suitable are Hokkaido or butter pumpkins. It is not even necessary to blend the pumpkin, as it cooks completely soft in a short time. You can serve the creamed pumpkin topped with cheese and spring onions, along with whole wheat bread, potatoes, or baked meatballs or fish balls.

This is another recipe to use up pumpkins in a tasty and quick way, so be sure not to hesitate, and if you like creamed vegetables/legumes, try this healthy creamed pumpkin.


  • 1kg of cleaned and grated Hokkaido or butter pumpkin
  • 200ml of cooking cream (dairy or soy cream)
  • 1 large onion
  • 1 tbsp of olive oil (I recommend this one)
  • 1/2 tsp of salt (I recommend this one)
  • 1/2 tsp of ground black pepper
  • spring onion


  1. Fry the finely chopped onion in a pot on heated oil or ghee butter.
  2. Add the peeled and grated pumpkin, cover it with 50 ml of water, salt and season it, and cook it for about 15 minutes, stirring occasionally. The pumpkin should be soft.
  3. Stir the cream into the pumpkin and let it boil.
  4. Remove the pot from the heat and you can serve immediately.
Preparation time30 minutes
Yields4 servings
Nutritional information / 1 serving
Calories204 Kcal
Carbohydrates25 g
Fiber8 g
Proteins5 g
Fat8 g
Lucia Wagner

I am a fit food wizard nutritionist and I conjure up these healthy and tasty fitness recipes.

My goal is to show you that eating healthy can be easy-breezy.

Lucia Wagner