With this simple pumpkin and potato purée, I found the right recipe to get those who say “I don’t like pumpkin!” (and you know who I’m talking about 😊 ).
It’s a pumpkin and potato purée with a good purée flavor, with pumpkin that, not at all overpowering in taste, gives a beautiful vibrant color, much nicer than the usual pale yellow typical of purée.
The very first pumpkin and potato purée I made was on the fly (amidst general protests, mom is it ready??, from the ravenous and hungry offspring because it was very late!), decided at the last minute and brought to the table at 9 pm on a day that seemed never-ending. But it turned out great, and I was almost surprised 😊 so after a few days I made it again, with more calm and more time, and the result is this recipe here. 😊
Are you ready?
🥳
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10.5 oz yellow pumpkin
- 14 oz potatoes
- 1.5 tbsp butter
- 2 tbsp milk
- lemon zest (grated)
- nutmeg
Tools
- Microwave Oven
- Immersion Blender
Steps
After cleaning the pumpkin, peel it and cut it into pieces.
Cook the pumpkin in the microwave, using a suitable container with a lid, for 6 minutes (with a pause to stir after the first 4 minutes).
☝ I recommend reading Cooking Pumpkin in the Microwave for some information on using the microwave and how to cook pumpkin.
Peel the potatoes and cut them into pieces.
Cook the potatoes in the microwave, using a suitable container with a lid, for 7 minutes (with a pause to stir after the first 4 minutes).
☝ I recommend reading Boiled Potatoes in the Microwave. And Why. where I provide instructions for cooking potatoes, both in pieces and whole, and where I share my experience using the microwave.
After cooking both the potatoes and the pumpkin, combine them in the same container, add a small piece of butter (about 20 g) and a couple of tablespoons of milk.
👉 If your pumpkin seems particularly moist, try using just one tablespoon of milk, then adjust as you blend.
Blend with an immersion blender.
☝ NOTE: usually for traditional purée I prefer to pass the potatoes through a food mill because the immersion blender tends to make the potato purée slightly gummy. In this type of purée, thanks to the presence of pumpkin, the immersion blender performs well: the moisture of the pumpkin gives the right consistency, suitable for the blender, resulting in a smooth and at the same time dense purée, but not gummy. Those who prefer the food mill can of course use it.
If necessary, depending on the pumpkin used (whether more or less moist) or if too much milk was used, you can further thicken the purée by microwaving it for a couple of minutes (preferably 1 minute at a time) without a lid.
Season with a nice grating of nutmeg and lemon zest.
Serve hot or warm.
I’m happy to show you these two photos in sequence. 😊
Since Valentine’s Day is coming soon, that beautiful heart-shaped drop of purée that fell while I was photographing, well, I couldn’t help but share it here! 😊Enjoy!
Salt-Free Tips
Thanks to microwave cooking, which preserves and doesn’t disperse flavors, and thanks to the aroma of nutmeg and lemon zest, this pumpkin and potato purée doesn’t need additional salt.
If you’re interested in reducing or eliminating salt, always remember to:
▪ Gradually reduce the salt, as the palate needs to get used to it slowly and shouldn’t notice the gradual reduction.
▪ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, nuts…
▪ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granulate and gomasio.
▪ Prefer fresh foods.
▪ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, foil, steam, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally allow yourself an exception to the rule. It boosts morale and helps you persevere.
If you don’t want to, or can’t, give up salt:
▪ You can still try my recipes by salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter.
