Homemade pumpkin puree
How to make pumpkin puree? Preparation time50 minCooking time30 min
- 500 grams of pumpkin
- 4 medium carrots
- 4 potatoes
- 2 leeks
- Olive oil, salt and ground pepper to taste
- Water for cooking vegetables
- Chicken or vegetable broth
- To present the dish you can use toasted pumpkin seeds and pieces of mozzarella cheese
Pumpkin is one of the most versatile vegetables in the kitchen, as it can be prepared in savory dishes as well as in delicious desserts, it is also used as a main dish or as a companion to meat and fish. Also, who doesn’t like a warm pumpkin soup for the winter? In short, there are many recipes that you can prepare with pumpkins and one of the most basic is this pumpkin and carrot puree that we explain step by step.
- To start you will have to remove the skin of the potatoes, carrots and pumpkin. The next thing is to chop them trying to make all the vegetables the same size, since the idea is that the potatoes and carrots have the same cooking time as the pumpkin. In the case of the leek, you must cut the green stem and roots, removing the outer layer and then cut it into thin slices.
- Now, if you have a gas or ceramic hob, you can place a wide saucepan with a lid and pour two tablespoons of olive oil, let it heat a little over medium heat and add all the vegetables, adding a little salt. This step is important to seal the ingredients before cooking, without browning them, so it will take less than 5 minutes.
- Next, you must add the amount of water necessary to cover the vegetables. You can also replace the water with chicken broth or put half and half. It’s time to cover the pot and let the water come to a boil, this can take 25-30 minutes, if you use moderate to low heat.
- Once the vegetables are cooked, you have two options: the first is to remove the vegetables with a slotted spoon and mash them with a fork, puree or blender and add the liquid little by little until you get the desired consistency.
The other alternative is to leave everything in the pot, and with the help of a mixer, mash the vegetables with the cooking liquid until you get a creamy puree. At this point you can season using your favorite spices: a little cumin, garlic powder and freshly ground black pepper will give it a delicious touch.
On the other hand, if you are concerned about calories, you should know that this can be your ideal light pumpkin soup for dinner if you use a low-fat broth or just water.
To present the dish like a chef, you can add toasted sunflower seeds to give it a crunchy touch, as well as pieces of mozzarella cheese and a trickle of olive oil. The versatility of this homemade recipe is that you can serve it hot or cold depending on the weather. Also, it can be a light meal or an appetizer to accompany a baked fish. Without a doubt, there are many versions that you can try with this basic recipe, give it your personal taste and adapt it to the palate of your family.