Pumpkin Purée

I was feeling seriously uninspired about dinner the other night.

Sausages + salad = not that exciting, right?

Until I remembered that bit of pumpkin in the fridge and whizzed up a pumpkin purée!

Wow so yummy!!

Coupled with baby spinach, avocado, cucumber, salt and pepper drizzled with olive oil.

To make the purée I used my Thermie but you could easily use a stick blender.

Print Recipe

Pumpkin Purée – Make it Monday

Prep Time

5 mins

Cook Time

20 mins

Servings

4

Ingredients

• a small onion
• clove of garlic
• 20 g olive oil
• 450 g of cubed pumpkin
• 80 g of coconut milk
• 60 g of water

Prep Time 5 mins Cook Time 20 mins Servings 4 Ingredients a small onion clove of garlic 20 g olive oil 450 g of cubed pumpkin 80 g of coconut milk 60 g of water

Instructions

1. Cut your onion and garlic finely and cook in a saucepan with the olive oil over low heat.
2. Once onion is translucent then add the water and coconut milk and bring to a simmer. Take it off the heat after five minutes.
3. In the meantime steam your cubed pumpkin.
4. Once soft, blend the pumpkin and coconut milk mixture together with a stick blender until smooth.

Using a Thermomix

1. Chop the onion and garlic on speed 7, for 3 seconds. Added the olive oil and cooked for 2 minutes, speed 1, at 100 degrees.
2. Add the cubed pumpkin, coconut milk and water and cook on speed 1, 15 minutes, at 100 degress.
3. Once cooked, purée on speed 8 for 20 seconds.

Recipe Notes

Mmmmmmm silky pumpkin goodness! Pimping veggies at it’s best.

Enjoy, and let me know if you try it x

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