Pumpkin puree
It doesn't always have to be mashed potatoes! Why not try the low-carb alternative: this low-carb recipe for creamy pumpkin puree is quick and easy to make - and with Hokkaido pumpkin, you don't even have to peel it!
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Pumpkin puree
| 1 piece | Hokkaido pumpkin |
| 6 tsp. | Olive oil |
| 1 pinch | Salt |
| 1 twig | Thyme |
Preparation steps
Bake the pumpkin
- Preheat the oven to 200°C top/bottom heat or 180°C fan oven.
- Wash, halve, deseed and roughly chop the pumpkin (Hokkaido pumpkin can be pureed with the skin on).
- Spread the pumpkin pieces on the baking tray, drizzle with olive oil, season with salt and add the sprig of thyme.
- Place the baking tray in the oven and bake the Hokkaido for 20-30 minutes (after about 20 minutes, simply pierce the pumpkin to check whether it is soft enough).
Puree and season to taste
- Then place the soft pumpkin pieces in a pan and puree using a hand blender or blender jug. If the puree is still a little too thick, add vegetable stock as required. Season to taste, serve.
Tip: For a little crunch, briefly fry the pumpkin seeds and/or baked peas in a pan, season lightly with salt and sprinkle over the puree as a garnish.
