Pumpkin puree is an easy and healthy recipe you can enjoy as main dish. With its typical sweet flavor, pumpkin puree is smooth and creamy. This tasty recipe is even better than the canned pumpkin you find in stores. You just need to clean the vegetables, sauté and cook them with water. Add your favorite spices and herbs for making a tasty dish. Hot or cold, you can serve this homemade pumpkin puree together with meat, fish or your favorite side.
Making the pumpkin puree is easier than you may think — you don't even need the oven! Start by cleaning the pumpkins, carrots, leeks and potato. Sauté the vegetables for a few minutes in a pot with water. Finally, blend the vegetables, season and serve pumpkin puree hot or cold as you prefer.
You can serve this homemade pumpkin puree hot, warm or even cold. You can enjoy it as a main dish for a light dinner or together with meat and fish if you like it with a thicker texture similar to mashed potatoes. Season with salt, freshly ground black pepper and add your favorite spices and herbs for a new twist. Garnish your pumpkin puree with seeds for a crunchy touch.
– Use pumpkin or butternut squash to make this puree recipe.
– If the pumpkin is too hard while peeling, you can place it in thick slices on a plate in the microwave for 1 or 2 minutes.
– If the pumpkin puree is too thick, you can add water.
– You can also make a quick pumpkin puree by placing the pumpkin, water, oil and salt in a steam case. Cook it in the microwave for 8-10 minutes or until soft and puree.
– If you have set the heat too high at the beginning and the vegetables start to brown, add water so that they continue to cook but stop browning, then low the heat.
– This pumpkin puree is vegan and healthy, so you can also make it for your baby or even your dog. Just make sure you don't use too many vegetables or spices and keep it plain.
Include other vegetables such as onion or zucchini for a tastier flavor. Otherwise, just use pumpkin and leek if you want to go back to basics. There are a lot of incredibly tasty combinations, so get creative! Spices and herbs such as cumin, paprika, garlic powder or curry are great.
You can store homemade pumpkin puree in the refrigerator for up to a week or in the freezer for up to 3 months. You can also use it for making muffins, pies, breads and your favorite pumpkin based recipes.
Peel the carrots and slice them.
Cut the green stem and roots of the leeks, remove the outermost layer and cut them into thin slices.
Peel the potato and cut it into pieces. Do the same with pumpkin after you have removed seeds.
In a pot with a lid, add the carrots, leeks, potato, pumpkin, oil and salt. Let them cook over medium heat for 5 minutes without letting them brown.
Add water until it covers the vegetables.
Turn up the heat until the water boils, then cover the pot and low the heat. Cook for about 25-30 minutes or until the vegetables are tender.
Remove the pot from the heat and use a hand blender to puree the vegetables directly in the pot or until creamy.
Season the pumpkin puree with spices, herbs, salt and black pepper.