Puréed pumpkin

Puréed pumpkin

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

This sweet purée is good on a plate with roast pork, or stirred through a whole grain risotto with crisp bacon lardons and chopped sage.

Ingredients

Quantity Ingredient
200g pumpkin

Method

  1. Peel the pumpkin with a sharp knife or a vegetable peeler. Remove the seeds with a spoon and reserve, then cut the pumpkin roughly into 2–3 cm pieces. Place in a small saucepan and cover with water, bring to the boil, then reduce the heat and simmer for 10–15 minutes until soft. Strain and reserve the liquid. Put the pumpkin in a blender (make sure it is not more than one-third full) and blend to a purée, adding a little of the cooking liquid to help it become smooth.

Variations

  • Pumpkin trifle: Whisk 200 g cream cheese with 1 quantity puréed pumpkin, ½ teaspoon ground cinnamon and ½ teaspoon allspice. Whip 250 ml double cream with 100 g rapadura or raw cane sugar to form soft peaks. Fold half the sweetened cream into the pumpkin mixture. Crush six of your favourite biscuits and distribute half the crumbs between five glasses. Top with a spoon of pumpkin, then layer with more biscuit crumbs, followed by the rest of the pumpkin, then finish with a spoon of cream. Refrigerate and serve on the same day. Serves 5.

    Pumpkin and ginger soup: Add enough of the cooking liquid to 1 quantity puréed pumpkin to make a soup of the consistency you like. Season with a pinch of ground ginger, salt and pepper. To serve, reheat to just below boiling. Serves 2.

Storage

  • The purée will keep for three days in a sealed container in the fridge; reheat it gently in a covered saucepan on the hob, with a splash of water added.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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