Pumpkin Purée

Pumpkin Purée large icon A delicious and light purée that allows the full flavour of the pumpkin to dominate. A good accompaniment to fish or seafood, especially scallops.

Ingredients

  • 500g Pumpkin
  • 15g Unsalted Butter
  • 50ml Water
  • 1 teaspoon Salt
  • 1 tablespoon 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.
    chopped pumpkin
  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).
    cooked pumpkin
  4. Put the contents of the pan into a food processor and blend until smooth.
    pumpkin in the food processor
  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.
    draining the excess liquid
  6. Heat the purée back up and stir in the cream.
  7. Serve.
    the finished pumpkin purée

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

  • This can also be done with butternut squash, but it needs to be cooked for 5 minutes longer at the beginning.