Pumpkin Puree with Cauliflower and Carrots

Delicate vegetable puree from pumpkin and cauliflower with the addition of carrots and onions is a good solution for a healthy and nutritious meal. The puree turns out to be very silky, and dried ginger gives it a little piquancy and a pleasant taste.

Summary

Ingredients

• Pumpkin – 390 g
• Cauliflower – 520 g
• Carrots – 100 g (1 pc.)
• Onions – 75 g (1 pc.)
• Salt – 0.5 teaspoon (to taste)
• Ground black pepper – on the tip of a knife
• Dried ginger – 0.5 teaspoon
• Vegetable oil – 1-2 tbsp
• Water – 1 l

Instructions

1. Peel and rinse the onions and carrots. Chop the onion into small pieces cubes, carrots – in thin semicircles.
2. In a thick-walled saucepan or saucepan, heat the oil and add the chopped onions and carrots. Stirring, fry over medium heat for 5 minutes, until vegetables are soft.
3. Prepare the pumpkin while roasting vegetables. Remove the inner fibrous part with seeds and tough peel, rinse the pumpkin. Cut the peeled pulp into medium-sized cubes.
4. Pour water into a saucepan with fried vegetables, bring to a boil. Place the prepared pumpkin in a saucepan and after boiling, cook covered over low heat for 3-5 minutes.
5. Rinse the cauliflower, disassemble into inflorescences or cut into small pieces, add to the pan to the rest of the vegetables.
6. Add salt, black ground pepper there and cook over low heat until the pumpkin and cauliflower are fully cooked about 15-20 minutes. Then remove from heat, add ground ginger, and stir.
7. Transfer vegetables without liquid to a blender bowl and beat until smooth.
8. The thickness of the puree can be adjusted by adding the required amount of broth from the saucepan. As a rule, vegetables alone are enough for a great puree.
9. Pumpkin puree with cauliflower and carrots is ready! Serve immediately after cooking.

Enjoy your meal!