Pumpkin Purée

Ingredients

• 500g pumpkin
• 15g unsalted butter
• 50ml water
• 1 teaspoon of salt
• 1 tablespoon of double cream

Preparation Time: 5 minutes
Cooking Time: 20 minutes + 30 minutes straining
Serves: 4

Method

1. Peel and de-seed the pumpkin and chop into roughly 2cm cubes.
2. Put the pumpkin into a heavy bottomed saucepan with the butter, water and salt.
3. Cook the pumpkin with the lid on over a medium heat until it is very soft (about 20 minutes).
4. Put the contents of the pan into a food processor and blend until smooth.
5. Put the purée into a sieve lined with a piece of kitchen paper or muslin and allow it to sit for 30 minutes to remove some of the excess liquid.
6. Heat the purée back up and fold in the cream.
7. Serve.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 2 days in advance.
Will leftovers be nice? Yes, for up to 2 days.

Notes