Pumpkin Spread

In extra virgin olive oil

Without preservatives and chemical colourants

Long-life product


Our Pumpkin Spread is a delicious specialty that brings the authentic flavor of autumn to every dish. Made with pumpkin (90%), extra virgin olive oil, tomato and salt, this cream is perfect for enriching appetizers, seasoning pasta, or accompanying second courses. Without chemical preservatives, it guarantees a genuine product rich in flavour, enhancing the natural sweetness and properties of the pumpkin. Ideal for those who love the delicate and genuine flavors of Mediterranean cuisine.

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Information Pumpkin Spread

Pumpkin 90%, extra virgin olive oil, tomato, salt.

In 100 g Pumpkin Cream we find:

  • Energy: 510 kJ / 122 kcal
  • Fat: 10 g
  • of which saturated 2 g
  • Carbohydrates: 6 g
  • of which sugars 1 g
  • Protein: 2 g
  • Dietary fibre: 1 g
  • Salt: 1.95 g

How to use:

Delicious to spread on pizza or in lasagna. Ideal for seasoning hot pasta and experimenting as an ingredient for fillings. Perfect as a side dish for mature cheeses, creating a tasty and creamy contrast.

Pumpkin Cream Risotto


  • 320 g of Carnaroli or Arborio rice
  • 4 tablespoons of pumpkin cream
  • 1 liter of hot vegetable broth
  • 1 small onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 100 ml of dry white wine
  • 50 g of grated parmesan
  • 30 g of butter
  • Salt to taste
  • Black pepper to taste
  • Fresh sage leaves for garnish (optional)


  1. Prepare the sauce: In a large saucepan, heat the extra virgin olive oil over medium heat. Add the chopped onion and fry until translucent.
  2. Toast the rice: Add the rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent.
  3. Deglaze with wine: Pour in the dry white wine and stir until the alcohol has evaporated.
  4. Cook the risotto: Start adding the hot vegetable broth, one ladle at a time, stirring frequently. Add more broth only when the previous one has been absorbed. Continue this process for about 15-18 minutes, or until the rice is al dente.
  5. Add the pumpkin cream: Halfway through cooking, add the pumpkin cream and mix well to blend the flavors. Continue adding broth and stirring until cooked through.
  6. Stir in the risotto: When the rice is cooked, remove the pan from the heat. Add the butter and grated Parmesan, stirring vigorously to cream the risotto and obtain a creamy consistency. Add salt and pepper to taste.
  7. Serve: Divide the risotto onto plates, garnish with fresh sage leaves if desired and serve immediately.

Enjoy your meal! This pumpkin cream risotto is a comfort food dish that enhances the delicate flavors of pumpkin, enriched by the creaminess of rice and the scent of parmesan. Perfect for an autumn or winter dinner.

Storage method:The product can be stored at room temperature until opened. Once opened, store in the refrigerator. For better preservation, we recommend adding oil to cover the product and consuming it within 30 days.