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Pumpkin puree

Pikantne Christmas Eve Dinner Additions 60 min Medium 14 wyświetleń ~8.32 PLN - (0)
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Description

Delicate, creamy pumpkin puree is a velvety side dish that fits perfectly into the Christmas menu — as a light alternative to potatoes or as an accompaniment to fish and vegetable dishes. The dish is made from roasted or boiled pumpkin, flavored with sautéed onion and garlic, and seasoned with nutmeg and freshly ground pepper. The puree has a sweet, slightly nutty flavor and a pleasant orange color that adds a festive touch to the plate. It can be served with a bit of butter or oil for shine and flavor; the version with oil remains vegan. The puree pairs wonderfully with sauerkraut, carp in jelly, roasted vegetables, or as a base for cream soup.

Składniki (9)

Servings:
4
  • Pumpkin (pulp) 800 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Vegetable broth 200 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • Butter 30 g
  • Extra virgin olive oil 0.1 łyżek
💰 Szacowany koszt dania: ~8.32 PLN (2.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 200°C (top and bottom heat). If you are using hokkaido pumpkin, you can skip peeling; otherwise, peel the pumpkin with a sharp knife and peeler. Cut the pumpkin in half, scoop out the seeds with a spoon (the seeds can be rinsed and roasted later). Cut the flesh into cubes about 2 cm on each side, trying to keep the pieces similar in size so they bake evenly. Weigh the pieces to have a total of about 800 g of flesh.

Ingredients: Pumpkin (pulp)
Use a large, sharp knife and a stable cutting board. When peeling, hold the pumpkin steady and cut the skin off in thin layers. If you're afraid to peel the pumpkin, use hokkaido and just cut it in half and scoop out the seeds.

Baking or cooking pumpkin

2

Two methods for preparing pumpkin (choose one): A) Baking (more aromatic): spread the pumpkin pieces on a baking sheet lined with parchment paper in a single layer. Drizzle with 5-10 g of oil or spread 15 g of melted butter (if using). Bake for 25-30 minutes at 200°C until the edges are slightly golden and a fork easily pierces the pumpkin. After baking, let it rest for 5 minutes. B) Boiling (quicker, gentler): place the pieces in a pot, cover the bottom with vegetable broth (about 150-200 ml), and cook covered over medium heat for 15-20 minutes from the moment it boils until the pumpkin is very soft (a fork goes in easily). Drain, reserving some cooking liquid to adjust the consistency.

Ingredients: Pumpkin (pulp), Extra virgin olive oil, Butter, Vegetable broth
If you are baking, do not stack the pieces on top of each other — this will extend the cooking time and prevent them from browning. If you are cooking, monitor the liquid level to ensure the pumpkin does not become overly soft and lose its flavor.

Sautéing Aromatics

3

Peel and finely chop the onion. In a medium skillet, heat 5 g of oil or 10 g of butter (if using) over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and slightly golden (it should be soft but not burnt). Add the crushed or finely chopped garlic and sauté for another 30-60 seconds, until the garlic becomes fragrant — be careful not to burn it (burnt garlic becomes bitter).

Ingredients: Onion, Garlic, Extra virgin olive oil, Butter
Use a medium-sized pan (about 24-28 cm). A wooden spoon or spatula makes stirring easier. If the onion starts to brown too quickly, reduce the heat.

Combining ingredients

4

In a large pot or wide bowl, transfer the roasted or cooked pieces of pumpkin along with the sautéed onion and garlic. Add the remaining vegetable broth (a total of 200 ml, use more if the pumpkin was very dry) and gently bring to a boil together for 3-5 minutes to combine the flavors. If you used cooking the pumpkin in broth, adjust the amount of liquid added (you can use the reserved cooking liquid).

Ingredients: Pumpkin (pulp), Onion, Garlic, Vegetable broth
Use a wide pot to make it easier to blend and evaporate excess liquid if necessary. Cook only briefly — the goal is to combine the flavors, not to overcook.

Blending

5

Remove the pot from the heat and wait 1 minute. Blend the mixture into a smooth puree: use an immersion blender (most convenient) and blend with up-and-down motions until you achieve a uniform, creamy consistency (this will take 1-2 minutes). Alternatively, you can use a countertop blender: add the mixture in batches to the jar and blend each batch for 30-60 seconds. If the consistency is too thick, add 1-2 tablespoons (15-30 ml) of broth or water and continue blending until you reach the desired effect — the puree should be creamy but not watery.

Ingredients: Pumpkin (pulp), Vegetable broth
Be careful when blending hot liquids — if you are using a jug blender, do not fill the jug more than 2/3 full and cover the hole in the lid with a cloth to allow steam to escape. Use an immersion blender if you want more control over the consistency.

Seasoning and finishing

6

To the blended puree, add salt (3 g), pepper (a pinch), and nutmeg (1–2 g depending on preference). Taste and adjust seasoning if necessary by gradually adding (half a pinch of salt at a time). If you want a creamier version, add 30 g of butter (if using) or 1 tablespoon (15 g) of olive oil and mix thoroughly until dissolved. Check the consistency — the puree should be smooth, silky, and easy to spread on a plate.

Ingredients: Salt, Black pepper, Ground nutmeg, Butter, Extra virgin olive oil
Add butter or oil at the end to preserve their aroma. Use nutmeg sparingly — the flavor builds up quickly.

Serving

7

Transfer the puree to warmed bowls or a plate. In the center, make a slight indentation with a spoon and pour in a little melted butter or oil (optional). You can additionally season with freshly ground pepper or sprinkle with a bit of toasted pumpkin seeds for texture (optional). Serve hot as a side dish for Christmas meals.

Ingredients: Butter, Extra virgin olive oil, Black pepper
Use a wide surface spoon to nicely spread the puree; serving on a warm plate will keep the dish warm for longer.

Cleaning and final tips

8

After preparing the puree, immediately rinse the blender and pots with warm water to remove any leftovers. If you plan to prepare the puree in advance, let it cool completely, chill it, and store it in the refrigerator in an airtight container.

Leftover puree can be frozen in portions (e.g., 200 g each). Freeze in flat bags or containers for quicker thawing.

Fun Fact

💡

Pumpkin puree has a long history — pumpkin originates from North America and was originally used in both savory dishes and desserts. In Poland, pumpkin has become popular as a versatile ingredient for soups, side dishes, and baked goods.

Best for

Wigilia Świąteczny obiad Jesienno-zimowe kolacje

Tips

🍽️ Serving

Serve the puree hot as a side dish to fish, roasted vegetables, or sautéed mushrooms. It pairs wonderfully on a Christmas plate next to carp or as a base for fried dumplings. For an elegant look, create delicate patterns with a spoon and add a drizzle of olive oil or a piece of melted butter, along with a sprinkle of toasted pumpkin seeds.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container. To keep it fresh longer, portion and freeze (max. 3 months). For reheating, it's best to use a saucepan over low heat, adding a bit of broth to restore the creamy consistency; do not heat in the microwave too intensely, as it may separate.

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