Filter
Reset
Sort ByRelevance
ASHESP
Pumpkin puree
A delicious vegetarian pumpkin puree.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Puree the pumpkin with the hand blender and add the crème fraîche. Now stir in sufficient cooking water to create a smooth puree.
-
Season with the curry powder, pepper and salt.
Blogs that might be interesting
-
20 minSide dishpod, zucchini, fennel bulb, watercress, arugula, green apple, white hazelnuts, Apple juice, balsamic vinegar, olive oil,green salad with apple-balsamic dressing -
10 minSide dishRed onion, garlic, traditional olive oil, Cherry tomatoes, fresh spinach, ground chili pepper,spinach onion wok dish -
20 minSide dishfrozen saltwater shrimp, traditional olive oil, garlic, Red pepper, fresh flat parsley,spicy garlic prawns -
65 minSide dishstewed pears, tap water, cinnamon stick, lemon peel, lemon juice, berry gin,stewed pears with berry gin
Nutrition
145Calories
Sodium23% DV555mg
Fat18% DV12g
Protein6% DV3g
Carbs2% DV6g
Fiber8% DV2g
Loved it