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
Print Recipe
Pin Recipe 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.
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