Potato and pumpkin puree with balsamic onions

Ingredients for 1 servings:

• 360 g potatoes, waxy (Belana)
• 80 g Hokkaido pumpkin(s) or mini pumpkin (Jack be little)
• 100 g onion(s), red
• n. B. Olive oil, approx. 1 – 2 tbsp
• 4 tbsp balsamic vinegar
• 5 g brown sugar
• 100 ml soy milk (soy drink), unsweetened
• 50 ml water
• n. B. salt and pepper, black
• n. B. Nutmeg
• some lemon zest, grated, alternatively lemon pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

creamy, vegan puree

Peel and quarter the potatoes. Wash the pumpkin, cut it into small pieces (half the size of the potato quarters), and add it to a large pot with the potatoes. Cover everything with water (it’s okay if some of the pieces stick out of the water a little—they’ll still cook and won’t become watery), season generously with salt, and bring to a boil with the lid on. Cooking time: about 20 minutes. Meanwhile, peel the onions and finely slice them. Heat one to two tablespoons of olive oil in a pan and fry the onions until crisp. Add the sugar and a pinch of salt and let them caramelize slightly until the onions are translucent. Deglaze with 4 tablespoons of balsamic vinegar and 2 tablespoons of water, season with pepper, and simmer for about 1 minute. Keep warm. Drain the cooked potato and pumpkin cubes, return them to the stove, and let them cool briefly. Then mash them. Season the soy milk with nutmeg, pepper, and grated lemon zest (or lemon pepper), add it to the pot, and mix with the potato and pumpkin puree. Season to taste and, if needed, add about 50 ml of water (in which you have previously dissolved a generous pinch of salt) to achieve a creamy consistency. Pour the puree onto a plate and scatter the onions on top. It tastes great on its own, as a side dish to soy schnitzels, or as a topping on a vegan cottage pie. You can vary the pumpkin as desired: Hokkaido, Jack Daniels, and Butternut are best. However, a regular Solor DB pumpkin will also do.