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Pumpkin – Potato Puree

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Pumpkin – Potato Puree

The perfect pumpkin – potato puree recipe with a picture and simple step-by-step instructions.

  • 1,5 kg Pumpkin fresh
  • 4 big Potato
  • 0,5 l Vegetable broth
  • Extra virgin olive oil
  • 2 Pc. Fresh garlic
  • Dried peperoncino
  • Finely chopped parsley
  • Caraway seeds
  1. Peel the pumpkin and potatoes, cut them into small pieces and fry them briefly in a pan with the stock and let them boil
  2. add all other herbs and spices and cook until the potatoes are soft (pumpkin cooks faster)
  3. When the potatoes are soft, use a masher to make a puree
Dinner
European
pumpkin – potato puree

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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