How to prepare pumpkin puree
This puree keeps potatoes as a base, which have a texture particularly suited to puree, but adds pumpkin which completely changes the taste of the side dish. To prepare it, rinse the potatoes and boil them in plenty of hot water, leaving the peel, until you can easily pierce them with a toothpick.
In the meantime, clean the pumpkin by removing seeds, filaments and peel. Cut the pulp into small pieces (the smaller they are, the faster it will cook) and put it in a saucepan with the milk and butter.
Place on the stove and bring to a boil. Salt lightly, add a sprig of rosemary and cook for 10-15 minutes, or in any case until the pumpkin is completely cooked.
Drain the pumpkin keeping the cooking milk aside and transfer it to a blender. Blend it until you get a smooth cream. Add the mashed boiled potatoes to the pumpkin and mix well. Season with salt and complete the recipe by adding a few tablespoons of the cooking milk if necessary, until you have obtained the desired consistency.
Variations to the recipe for this side dish
Pumpkin puree is a basic recipe that lends itself to countless customizations and can easily become the main ingredient of more delicious and elaborate recipes.
- Amaretti biscuits. Try serving this puree with two or three crumbled macaroons to give it a more particular taste.
- Speck and sage. You can enrich the pumpkin purée with a slice of diced speck and a couple of sage leaves instead of rosemary.
- Baked.Pumpkin puree can become an excellent base for single-portion flans to be filled as desired and browned in the oven.