Summary

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

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Instructions

1. Quarter the pumpkin, remove the seeds and fibers with a spoon, peel the pumpkin if necessary and cut into large cubes.
2. 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.
3. 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.
4. 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.