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Pumpkin-Carrot-Potato Puree

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-6

Metric Cups
  • 1 small pumpkin
  • 3 carrots (peeled and sliced)
  • 2 potatoes (peeled and sliced)
  • 50 grams butter
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon nutmeg
  • 1 small pumpkin
  • 3 carrots (peeled and sliced)
  • 2 potatoes (peeled and sliced)
  • 1¾ ounces butter
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon nutmeg

Method

Pumpkin-Carrot-Potato Puree is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put pumpkin, carrots and potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.
  • Drain carrots and potatoes. Save ½ cup of water.
  • Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.
  • In a food processor or with a blender, add water and puree until almost smooth.
  • Season with salt and pepper to taste. Add butter and nutmeg. Mix. Serve hot.
  • Put pumpkin, carrots and potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.
  • Drain carrots and potatoes. Save ½ cup of water.
  • Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.
  • In a food processor or with a blender, add water and puree until almost smooth.
  • Season with salt and pepper to taste. Add butter and nutmeg. Mix. Serve hot.
  • Tell us what you think