Pumpkin bechamel is the autumnal, colorful variant of classic bechamel, perfect for adding a touch of originality to your dishes.
Easy and quick to prepare, this recipe is the ideal ally for those who want to bring to the table a creamy, light, and delicately flavored sauce.
Preparing pumpkin bechamel is very simple: you just need a few ingredients, a good seasonal pumpkin, and a few minutes of patience.
This version, without butter, is great for pumpkin lasagna, for creamy risotto, or to accompany roasted vegetables and white meat dishes.
Thanks to the naturally sweet flavor of pumpkin, the sauce is lighter and more digestible, perfect even for children.
In my work as a food organizer, I love to propose simple recipes that help optimize time and ingredients in the kitchen: pumpkin bechamel is a great anti-waste solution because you can prepare it in advance and store it for several days.
If you’re looking for a quick and genuine idea to add a touch of color to your autumn dishes, this recipe will win you over. Let’s see together how to prepare an easy and quick pumpkin bechamel, step by step!
Try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
Ingredients for Pumpkin Bechamel
- 3 1/2 oz pumpkin (any type)
- 1 cup cup skim milk
- 3 tbsp tbsp flour
- to taste spices (nutmeg, turmeric)
- to taste salt
Tools
- 1 Saucepan saucepan
- 1 Whisk hand whisk
Steps to Make Pumpkin Bechamel
Peel and dice the pumpkin. In a pan, add a drizzle of oil and then the pumpkin. Season with a pinch of salt, add the spices, and let it cook and brown until it becomes very soft. Add just a little water if necessary. Once cooked, mash it with a fork or blend it with an immersion blender, depending on the texture you prefer.
Place the flour in a saucepan, preferably sifted. Gradually add the milk while stirring with a whisk.
Now, we can go to the stove.
Turn on low heat and stir with the whisk until the mixture thickens. As soon as it starts to thicken, turn off the heat.
Now add the cooked pumpkin and mix well. This way, we will create our fragrant pumpkin and spice bechamel. Let it cool.
How to Store Pumpkin Bechamel
To best store your pumpkin bechamel, let it cool completely at room temperature before transferring it to an airtight container. It stays fresh in the refrigerator for 2-3 days, ready to use for pasta, lasagna, or gratinated vegetables.
If you want to prepare it in advance for several days, you can also freeze it: divide it into portions and place it in glass jars or freezer-safe containers. When ready to use, just thaw it slowly in the fridge and heat it in a saucepan, adding a splash of milk to regain its creamy consistency.
A small food organizer trick: if you’re worried about a skin forming on the surface in the fridge, cover the bechamel with plastic wrap directly on its surface. This way, it will remain smooth and ready to pour without lumps!
