Pumpkin puree

They just gave me a beautiful pumpkin, Delica variety: it really lends itself to a thousand and more preparations and I must admit that - among the stuffed ravioli alla mantovana, the pumpkin bread and the Halloween cakes - I'm going wild in the kitchen! Now I would like to show you how to enhance the pumpkin by preparing a very simple and elegant side dish: the ultralight but super tasty pumpkin puree. Let's prepare it together!

Video of the Recipe

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Identity Card of the Recipe

• 118 KCal Calories per serving

• Ingrediants

  • 20 g of grated Parmesan cheese
  • About 80-100 ml of milk
  • 1 grated nutmeg
  • 2 tablespoons of extra virgin olive oil
  • 1 pinch of pepper
  • 1 sprig of rosemary
  • 1 pinch of salt
  • 500 g of pumpkin pulp

  Materials Needed

  • Pan with lid
  • Wooden scoop or spoon
  • Mixer
  • Sharp knife
  • Food cutting board
  • Grater

  Preparation

  1. First clean the pumpkin thoroughly: remove the seeds and internal filaments, then deprive it of the hard and massive peel as shown in THIS VIDEO.
  2. Cut the pumpkin into very small pieces: in this way, cooking times are shortened.
  3. Heat a pan, add a drizzle of extra virgin olive oil and brown the pumpkin over high heat, without a lid.
  4. Once the pumpkin is browned on all sides (be careful not to burn it!), Lower the heat and cover with the lid: cook for about 10 minutes, until the pulp has become soft.
  5. A few minutes before the end of cooking, add a pinch of salt, a little pepper, grate a pinch of nutmeg and flavor with a sprig of rosemary.

  Did you know that
  To prepare the pumpkin puree it is possible to steam it first, in boiling water or in the oven without seasoning: in this recipe, however, we suggest cooking it in a pan to add flavor to the pumpkin.

  6. Allow the pumpkin to cool, then blend it finely until it becomes creamy.
  7. Heat the milk in a saucepan and add it to the pumpkin puree. Stir in a handful of parmesan and serve as a side dish or use as desired to make tortelli, bread and savory pies.

  The right idea
  If you want a pumpkin puree for making desserts, it is advisable to avoid the use of rosemary, pepper and nutmeg. Salt is still recommended (even if in small quantities).

  Alice's comment - PersonalCooker

  An excellent substitute for the classic mashed potatoes, pumpkin puree is a different side dish from the usual and simple to prepare. If you want, you can also make the pumpkin puree without milk: in this case you will get a thick and compact puree, ideal for stuffing ravioli, preparing pumpkin bread and making pumpkin pies (try the pumpkin and cinnamon pie)!

  Nutritional values ​​and Health Comment on the recipe

  The Pumpkin Purée is an alternative side dish to the classic mashed potatoes, from which it differs for a considerably lower energy intake, thanks to the lower carbohydrate content. The proteins are scarce and the lipids equally contained (mainly monounsaturated). Fiber is present in excellent quantities. Pumpkin puree is suitable for any diet (NB: allergies and intolerances excluded). The average portion of Pumpkin Puree is about 100g (120kcal).