Pumpkin puree

all details

Buttery pumpkin goes well with roast meat.

Ingredients

  • 600g peeled pumpkin, cut into 2-3cm dice
  • 3½ tsp sea salt
  • 75g unsalted butter
  • ½ brown onion, finely diced
  • freshly ground pepper

Method

Place the pumpkin in a saucepan and add enough cold water to almost cover. Add 2 tsp sea salt and simmer gently for 20 minutes, or until the pumpkin is soft. Set aside. Meanwhile, dice 50g butter and place it in a heavy-based saucepan over a low heat.

Add the onion and remaining salt and sauté for about 5 minutes or until the onion is very soft. Add the pumpkin and cook for a further 2 minutes.

Pass the mixture through a mouli or blend it in a food processor or blender. Finely dice the remaining butter and stir it into the purée until melted. Check the seasoning.

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  • Main Ingredients - Pumpkin
  • Course - Side Dish
  • Occasion - Christmas

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