Pumpkin Puree is a delicious side dish, which suites this time of the year well!
I went a step further and enriched my pumpkin mash with carrots and some spices to give it an extra health boost!
How did it come to that? Well, I believe side dishes are not really recipe worthy material and often I feel they are just too simple and uninteresting.
Is it just me or how do you feel about recipe side dish posts?
I am picky and I want to share complicated and interesting recipe ideas and not just plain ol’ mash potato and buttery Cauliflower chunks.
I know they taste fantastic and yes they go with many popular mains but honestly, do you really need a recipe for those?
Perhaps I am taking it too far and in fact you, my reader, would welcome side dishes and salads. If that is the case then don’t hesitate and let me know.
Oh and in general if you have any recipe requests then don’t feel shy, just send me a mail or leave a comment in one of my posts and I ll get back to you asap!
Potato and Vegetable puree prepared with a stick blender are a frequent treat in my house. Simple and quick to make, they had to end up often on our dinner table.
Potato mash is for sure the most common puree type in the whole world, yet did you know you could turn other veggies into delicious kicking mashes as well?
Vegetables such as Pumpkin, Carrot, Cauliflower and Kohlrabi were literally created just to be mashed, seasoned and indulged as exciting sides with meat dishes (see serving suggestion with this pumpkin puree after the recipe below).
My all time favorite way to eat mashed veggies is with a fried egg. Might sound barbaric to you, but that’s how it is, when I am tired of cooking and I want something heavier and easily cooked to satisfy my hunger and taste buds.
Surely I am not the only one in the world who needs a break from bigger cooking projects every once in a while, right?
Anyway, because I had placed my mash potato and fried egg madness into my top 5 favorite meals, I ended up cooking it frequently, so that I needed new mash recipes.
That is how I discovered my love for this pumpkin puree!
The flavors complete each other and all that too with a spicy twist!
As we have entered the realm of autumn, pumpkins are pretty much available everywhere. The spiced pumpkin puree with carrot is a testament of this colorful period of the year, where we get used to warmer taste palettes again.
Spiced pumpkin Puree with Carrot Recipe
- Peel your Pumpkin and Carrot and cut into smaller dice. Place into a pot and cover with water. Cook for 15 minutes or until soft on a medium stove heat.
- Peel and chop your Onion. Fry the onion with the butter translucent in a smaller pot. When soft take from the heat.
- Add the cooked pumpkin, carrot to the soft fried onion and also add in milk, salt, pepper, ginger garlic paste, cayenne pepper, turmeric powder to the pot with the fried onion.
- With a hand stick blender puree the mixture to a smooth puree and then transfer back to the stove and warm up until you can see the first bubbles forming.
- Take from heat, garnish with chopped coriander before serving hot as a side dish.
Serve the Pumpkin Puree with:
- Blanquette de Veau a l’ancienne
- Salmon en Papillote
- Pork fillet
- Beef Steak
- Rabbit in Red Wine Sauce
- Chicken with Mushroom White Wine Cream Sauce
- Vegetarian Stuffed Cabbage Rolls
With what are you planning to serve your spiced pumpkin puree with carrot?