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Pumpkin-Carrot-Potato Puree

A community recipe by Vishinka

Not tested or verified by Nigella.com

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

1 small pumpkin
3 carrots (peeled and sliced)
2 potatoes (peeled and sliced)
50 grams butter
salt (to taste)
pepper (to taste)
1 teaspoon nutmeg

1 small pumpkin
3 carrots (peeled and sliced)
2 potatoes (peeled and sliced)
1¾ ounces butter
salt (to taste)
pepper (to taste)
1 teaspoon nutmeg

Method

Pumpkin-Carrot-Potato Puree is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put pumpkin, carrots and potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.

Drain carrots and potatoes. Save ½ cup of water.

Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.

In a food processor or with a blender, add water and puree until almost smooth.

Season with salt and pepper to taste. Add butter and nutmeg. Mix. Serve hot.

Put pumpkin, carrots and potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.

Drain carrots and potatoes. Save ½ cup of water.

Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.

In a food processor or with a blender, add water and puree until almost smooth.

Season with salt and pepper to taste. Add butter and nutmeg. Mix. Serve hot.