This autumn cream sauce features so many delicious ingredients. All the combined ingredients harmonize and complement each other in this amazing cream sauce.

Autumn Cream Sauce [Vegan]

Cooking Time




  • 2 1/4 cups of pumpkin (of the variety you prefer and weighed with peel if bio, otherwise without peel)
  • 1/2 cup of decorticated red lentils
  • 2 leaves of cabbage
  • 1 small leek (including the green part)
  • 1 carrot
  • 2 tablespoons of extra virgin olive oil
  • 1 pinch of untreated untreated sea salt
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 4 teaspoons of unpasteurized miso
  • 1/2 or 1 tablespoon of ginger juice (depending on how much you like the spicy)
  • water to taste
  • puffed quinoa (optional) fresh parsley to decorate


  1. Brush the pumpkin well under the cold water jet, then cut into regular chunks. Cut the leek into small pieces.
  2. Cut the cabbage into strips that are not too thin.
  3. Cut the carrot into thick pieces.
  4. Rinse the lentils well in cold water in a thick mesh strainer.
  5. Brush the ginger and grate it with the peel, squeeze the pulp obtained with the hands to obtain the juice.
  6. In a thick-bottomed pan, heat the oil with the aromas and brown the pumpkin adding a pinch of salt. Insert in sequence: carrot, leek and finally the cabbage adding 1 pinch of salt for each vegetable. Smash often with a wooden spoon to prevent the vegetables from sticking to the bottom of the pot.
  7. After a few minutes add the lentils and cover everything with cold water. Cover and lower the heat to a minimum by cooking until the vegetables are very soft.
  8. Blend everything and turn the heat off add the miso melted 1/2 cup of warm water. Add the ginger juice and serve with the blown quinoa and parsley (as an alternative to the toasted whole wheat bread).