Pumpkin Purée is a great side dish to serve with meat dishes, a simple recipe to prepare and also ideal for children.
Pumpkin is the queen of this season and personally I like it a lot, that’s why I often use it in the kitchen. If you like it too, check out these 12 pumpkin recipes you must try from sweet to savory.
This pumpkin purée was born a few years ago when my son Aaron was little and didn’t want to eat vegetables, not that the situation has changed much now, he’s 10 but I still use these tricks…
Usually, the sweet taste of pumpkin appeals to all children… except mine! He would taste a small piece and spit it out, saying he didn’t like it. Often what children don’t like is the texture of foods, not the taste of the foods we offer them. That’s why I’ve become an expert in “hiding the vegetables”, camouflaging them in dishes they like, and here’s how:
Everything becomes a MEATBALL: beans, carrots, broccoli, lentils…
VEGETABLE SPAGHETTI: zucchini, carrots, sweet potatoes…
PURÉES and vegetable CREAMS: broccoli, pumpkin, zucchini, cauliflower…
In the kitchen, creativity is fundamental and if you have no ideas, follow me, I’ll provide the inspiration!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin
- 1/2 cup milk
- 1 tbsp butter
- 3 tbsp Grana Padano cheese, grated
- 1 drizzle extra virgin olive oil
- nutmeg
- pepper
- salt
Recommended Tools
- Immersion Blender
How to Make Pumpkin Purée
Cut the pumpkin into four pieces, remove the skin and discard the seeds and inner fibers.
Weigh the flesh and cut it into cubes.
Heat a drizzle of oil in a pan, add the pumpkin and gently cook for about 10 minutes, adding a splash of water if necessary.
After this time, the pumpkin will have softened, then add the milk and nutmeg, cooking for a couple of minutes.
Blend with an immersion blender, then add the grated cheese, butter, and season with salt and pepper. At this point, the Pumpkin Purée is ready, if you want it drier, you can continue cooking until the desired creaminess is reached.
Your Questions
Can I use frozen pumpkin?
Yes. You can proceed with the recipe in the same way, using the pumpkin cubes directly from frozen.
