Pumpkin puree
Pumpkin puree is a delicious side dish, easy to prepare, all autumn and ideal for me since I love pumpkin in all ways. In the autumn season I dedicate myself to the preparation of pumpkin in all possible and unimaginable ways. I love pumpkin and you don't know how much I regret being able to eat it for a few months a year but when I find it I stock up on it and I can't explain how much I take out. Unfortunately, as much as I love pumpkin, there are those at home who just can't stand it, so know that all the pumpkin recipes you see on my blog in the end I ate them alone, feasting because there is no way to make them taste it. Did you know that you can prepare pumpkin puree with a process very similar to MASHED POTATOES? Want to try it? Let's start immediately to see all the ingredients and the procedure to prepare my pumpkin puree together!
Ingredients
1 kg pumpkin (with the skin)150 ml milk50 g Parmigiano Reggiano 50 g buttersalt
Preparation
Peel the pumpkin and cut it into slices or pieces depending on how you want to cook it.
IN THE OVENPreheat the oven to 200° C and bake the sliced pumpkin for about 20 minutes.
IN WATERBoil a pot of lightly salted water and cook the pumpkin until it is cooked and soft, then drain.
IN A FRYING PANCut the pumpkin into small cubes and cook it in a non-stick pan with two tablespoons of extra virgin olive oil for 20 minutes. Once you have cooked the pumpkin, put it in a bowl and blend it with the immersion blender until you get a homogeneous and very compact cream. Put the milk in a saucepan together with the butter and a pinch of salt, stir and bring to a boil. When the milk starts to boil, turn off the heat and add the pureed pumpkin pulp, stirring so as to mix the mixture well. Put back on the heat and cook for about 5/10 minutes then add the grated Parmesan cheese, stir and serve the pumpkin puree nice and creamy.
VARIANTS AND TIPS
Obviously, if you decide to cook the pumpkin in boiling water, it will absorb more water than cooking in the oven, so adjust in this way for the amount of milk to put in the pumpkin puree, less if you boil the pumpkin and more if you do it in the oven before blending it. If you want, you can add a pinch of cinnamon to the recipe for pumpkin puree. If you don't like it too tasty, you can decrease the amount of grated Parmesan cheese in the pumpkin puree. The quantity of 1 kg of pumpkin with the skin corresponds to about 800 grams when cleaned.
Pumpkin puree is a delicious side dish, easy to prepare, all autumn and ideal for me since I love pumpkin in all ways. In the autumn season I dedicate myself to the preparation of pumpkin in all possible and unimaginable ways. I love pumpkin and you don't know how much I regret being able to eat it for a few months a year but when I find it I stock up on it and I can't explain how much I take out. Unfortunately, as much as I love pumpkin, there are those at home who just can't stand it, so know that all the pumpkin recipes you see on my blog in the end I ate them alone, feasting because there is no way to make them taste it. Did you know that you can prepare pumpkin puree with a process very similar to MASHED POTATOES? Want to try it? Let's start immediately to see all the ingredients and the procedure to prepare my pumpkin puree together!
Ingredients
1 kg pumpkin (with the skin)
150 ml milk
50 g Parmigiano Reggiano
50 g butter
salt
Preparation
Peel the pumpkin and cut it into slices or pieces depending on how you want to cook it.
IN THE OVEN
Preheat the oven to 200° C and bake the sliced pumpkin for about 20 minutes.
IN WATER
Boil a pot of lightly salted water and cook the pumpkin until it is cooked and soft, then drain.
IN A FRYING PAN
Cut the pumpkin into small cubes and cook it in a non-stick pan with two tablespoons of extra virgin olive oil for 20 minutes. Once you have cooked the pumpkin, put it in a bowl and blend it with the immersion blender until you get a homogeneous and very compact cream. Put the milk in a saucepan together with the butter and a pinch of salt, stir and bring to a boil. When the milk starts to boil, turn off the heat and add the pureed pumpkin pulp, stirring so as to mix the mixture well. Put back on the heat and cook for about 5/10 minutes then add the grated Parmesan cheese, stir and serve the pumpkin puree nice and creamy.
VARIANTS AND TIPS
Obviously, if you decide to cook the pumpkin in boiling water, it will absorb more water than cooking in the oven, so adjust in this way for the amount of milk to put in the pumpkin puree, less if you boil the pumpkin and more if you do it in the oven before blending it. If you want, you can add a pinch of cinnamon to the recipe for pumpkin puree. If you don't like it too tasty, you can decrease the amount of grated Parmesan cheese in the pumpkin puree. The quantity of 1 kg of pumpkin with the skin corresponds to about 800 grams when cleaned.
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