Description
A creamy and comforting pumpkin purée that highlights the sweet flavors of potimarron, perfect as a side dish or a standalone delight.
Ingredients
Scale
- 1 potimarron (approximately 700 g)
- 50 ml water
- 1 clove garlic, minced
- 2–3 sage leaves
- 1 tablespoon olive oil
- 10 g butter
- 100 ml heavy cream
- Pinch of nutmeg
- Pinch of turmeric
- Salt and pepper
- Toasted pumpkin seeds (for decoration)
Instructions
- Clean the potimarron under water and scrub well. Cut it in half and remove the seeds. Optionally peel it, then cut it into small cubes of about 2-3 cm.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sage leaves, and let them infuse for 1-2 minutes.
- Add water, mix, and then add the cubed potimarron along with a pinch of salt, turmeric, and nutmeg. Cover and simmer for about 20 minutes, until the potimarron is tender.
- After cooking, scoop out the cooked flesh of the potimarron. Keep any cooking water to adjust the texture if needed. Remove the sage leaves.
- Place the potimarron in a blender and puree until smooth. Add butter and mix well, then add the cream. If the puree is too thick, add some cooking water to reach the desired consistency.
- Serve warm, garnished with toasted pumpkin seeds for a crunchy and aesthetic touch.
Notes
Storage tips: refrigerate in an airtight container for 3-4 days, or freeze for up to 2 months. Reheat and add cream or water to maintain the texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg