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Pumpkin puree
 
 
4 ServingsPTM25 min

Pumpkin puree


A delicious vegetarian pumpkin puree.

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Directions

  1. 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.
  2. 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.
  3. Puree the pumpkin with the hand blender and add the crème fraîche. Now stir in sufficient cooking water to create a smooth puree.
  4. Season with the curry powder, pepper and salt.


Nutrition

145Calories
Sodium23% DV555mg
Fat18% DV12g
Protein6% DV3g
Carbs2% DV6g
Fiber8% DV2g

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