Quick Pumpkin Puree

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg pumpkin (se)
water

Also: for pumpkin puree as a side dish

2 tablespoon butter or margarine
salt and pepper
1 pinch (s) nutmeg
3 tablespoon parsley, chopped

Instructions

Quarter the pumpkin, remove the seeds and fibers with a spoon, peel the pumpkin if necessary and cut into large cubes.
For further use for various dishes, the pumpkin meat is almost covered with a little water (without salt), boiled for 10-15 minutes and then pureed with a blender. If the puree is to be firmer, pour off the water beforehand.
But there is also a Creole recipe for pumpkin puree as an accompaniment to curries: peel the pumpkin, quarter it and remove the seeds. Wash and cut into small pieces.
Cook in salted water for about 15 minutes. Pour off the cooking water and puree the pumpkin pieces. Put in a bowl and stir in a bit of butter or margarine with a wooden spoon. Season with the spices and sprinkle with chopped parsley. Serve hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.