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Pumpkin puree
A delicious vegetarian pumpkin puree.
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Ingredients
Directions
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Halve the pumpkin. Remove the seeds and the stringy interior and cut off the skin with a sharp knife. Cut the pumpkin meat into cubes.
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Cook the pumpkin in the stock with the bay leaves in 10 minutes. Drain the pumpkin, collect the cooking liquid but remove the bay leaf.
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Puree the pumpkin with the hand blender and add the crème fraîche. Now stir in sufficient cooking water to create a smooth puree.
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Season with the curry powder, pepper and salt.
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Nutrition
145Calories
Sodium23% DV555mg
Fat18% DV12g
Protein6% DV3g
Carbs2% DV6g
Fiber8% DV2g
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