Summary

Ingredients

• 500 g pumpkin meat
• 250 g carrot (s)
• possibly potato (s)
• cream
• 400 ml meat or vegetable broth
• salt and pepper
• 0.5 ½ small onion (s)

Print Recipe Pin Recipe

Instructions

1. Cut the pumpkin flesh into pieces, you can leave the skin on. Peel the carrots and also cut them into pieces. Chop the onion finely.
2. Fry everything together in olive oil for about 5 minutes, it can turn a little brown. Salt and pepper. Then add about 400 ml of broth (a little more, you can use it later as a sauce) and, if desired, add a dash of sweet cream and simmer for a good 20 minutes with the lid closed until everything disintegrates easily.
3. You can also add well-boiled potatoes from the day before, that makes everything a bit thicker. Of course, fresh potatoes are also possible.
4. Put the vegetables in a potato press and mash them. The puree is not as smooth as normal mashed potatoes, it remains somewhat crumbly.
5. The remaining liquid can be brought to the boil again and, if necessary, seasoned with cream and curry. Tastes good as a sauce with the puree. Fried white fish goes well with it.