Pumpkin and sweet potato puree (Creole)

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido or Butternut)
• 1 sweet potato(s)
• ½ liter chicken broth or vegetable broth
• 2 limes
• 1 chili pepper(s)
• ½ bunch of coriander leaves
• cumin
• 3 kaffir lime leaves, dried or frozen
• salt and pepper
• 1 tbsp brown sugar
• 1 small ginger root, fresh or ginger powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Side dish to fish and roast meat

Peel the sweet potatoes and cut into small pieces. Then remove the seeds and fibers from the pumpkin and cut into pieces just as small as the sweet potatoes (approx. 2 parts pumpkin, 1 part sweet potatoes). Peel and finely chop the ginger, as well as the chili pepper. Place all the chopped ingredients in a pot with the stock and simmer for about 20 minutes (depending on the size of the pieces) until soft. Meanwhile, juice the limes. Remove the kaffir lime leaves from the pot and puree the contents with the lime juice. If the puree is too thick, add a little more stock or water. Season to taste with the remaining spices and garnish with finely chopped coriander. Serve with fish or briefly fried meat and vegetables or salad.