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Cream of Pumpkin and White Beans with Coriander

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Sandeman Porto Fine Tawny
Mixology & Food


  • 800 g of pumpkin, cut in small pieces
  • 250 g of dry white beans
  • 2 onions, chopped
  • 120 g of spinach
  • 2 dl of olive oil
  • 100 g of flaky pastry
  • 10 g of fresh coriander
  • Salt (to taste)
  • Pepper (to taste)
  • 1 beaten egg yolk


Soak the dry white beans overnight. Rinse and put into a large pot of water to boil until cooked.

Meanwhile, brown the onion in olive oil in a large pot, add pumpkin, cooked beans, water in which the beans boiled, salt and pepper, and boil until pumpkin is done.

In a small bowl, chop the fresh coriander, add the olive oil and reserve. Lightly cook the spinach and cool in iced water.

Drain well.

Roll the flaky pastry out with a rolling pin. Spread it with the cooked spinach, roll tightly, brush with beaten egg yolk and bake in a hot oven (170ºC) for 10 minutes. When cooked, cut into 2cm-thick slices.

Porto Fine Tawny
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