If you are like Mark and have more pumpkins than you know what to do with, this pumpkin and carrot puree is a very nice recipe to try.
Unfortunately I’m not that lucky- I only ever seem to grow one pumpkin per plant. And sometimes even that pumpkin is as small as my hand, even though I did everything by the book. It is a wonder to me how nature works sometimes!
Nevertheless, with every new season I keep trying- you never know what next year will bring. I might get 3 big pumpkins from one plant. I keep hoping for that, and in the meantime I savour what I have grown and make this pumpkin and carrot puree from it.
Savouring this pumpkin was easy, because it might be small, but it is so cute! I’ve never seen a pumpkin this cute, so I initially used it in an autumn-themed table display in my living room. After that I started pondering what I could do with such a small pumpkin. It was clear that it wasn’t going to be enough for one meal, so I decided to add carrot to it and make a puree.
In the end, I could see that even that wasn’t enough, so I made some roasted pointy paprika (red bell peppers) too. Even though it clearly was an everything-put-together kind of meal, it was so very good!
So I will definitely be making this pumpkin and carrot puree again.
This was enough for two people, but if you have a normal sized pumpkin it will feed more of course. Just double or triple the other ingredients if you have a normal sized pumpkin.
If you do, you are probably going to have leftovers. But no worries, just put it in an airtight container and keep it in the fridge for about a week. Or freeze it for up to 6 months. Thaw it then warm it up gently in a pot or pan on low heat and you’re done. Easy!
So let’s get into the kitchen and make this pumpkin and carrot puree!
Pumpkin and Carrot Puree
Equipment
- Knife
- Cutting board
- cooking pan
- Oven dish
- Grater
Ingredients
- 1 very small pumpkin
- 1 large carrot
- 2 pointy paprika or bell peppers
- 25 grams butter
- olive oil
- salt to taste
Instructions
- Start by grating the carrot on the fine side of the grater
- Add the carrot to the pan and add just enough water to nearly cover it. It is tempting to add more water, but don't. If you add too much water you will get a watery puree
- While you are cooking the carrots, cut up the pumpkin into small pieces and add on top of the carrots
- Add the butter on top of that as well and cook away untill everything is nice and soft
- Grab a stickblender and blend into a nice and velvety puree.Add salt to taste. I used two big pinches. Start with one pinch, stir and taste. Want more salt? Just add in more until you like it and you are done with the puree
- If you want to make roasted paprika to go with it, just slice the paprikas into fine strips. Put them into a baking dish so that the base is covered
- It is important that the strips of paprika are in a single layer as much as possible to get an even cook throughout. Sprinkle the paprika with olive oil and salt and bake at 220 degrees celcius for about 20 minutes, untill the edges start to blacken a bit.
- Take them out of the oven and serve together with the puree and other accompaniments of your choice and enjoy!
