The Creamiest Pumpkin Puree ever !
I am leaving New Zealand tomorrow to visit my family in France and tonight I wanted a really light meal. It is part of the Best Practices I set up before bording for a 35 hours trip. I am trying a new thing that I named an Anti Jet Lag Diet. I recently read few articles on how diet could impact our body to recover from Jetlag – including the lovely article from Chocolate and Zucchini here who explain that fasting could be a good option. Anyway cooking this lovely puree was part of the first best practice to fight Jet Lag : having a light but high-carb dinner the night before departure. I mean by ‘high-carb’ a bit more than 1/3 of the meal almost half in my plate. It is not what I am supposed to do as a diabetic but I was decided to try my Anti Jet Lag Diet. Do not worry I will write an article on the Anti Jet Lag Diet when I will arrive in France. I will tell you everything from what was my Best Practices and the results I achieve – even if it does not work! So back to my topic now and to my amazing Creamy Pumpkin Puree.
This side dish has no fantasy in the cooking method. I did as usual. I peeled vegetables. Diced them. Poured them onto a saucepan with water almost until the top – I always leave 3 cm of vegetables not covered by the water. I covered and simmered 30 minutes. Mixed. Add oregano. And the creamiest pumpkin puree was there. The magic ingredient in the recipe was the Red Jacket Potatoes! I never used them in a puree before – I was always buying agria potatoes the classic white one. And what a surprise! I have never tasted a puree like that before – really! These potatoes are amazing! they are more starchy than the white potatoes and that is how they created this splendid creamy, smooth elastic texture. I was really excited because it means no need to add milk or butter. No lactose.
A pure vegan dream. Even the colour of the purée was unreal. It was so orange and shiny. The only ‘sexy’ ingredient I added was fresh oregano leaves chopped finely. It goes perfectly with the nutty pumpkin taste.
The last thing I wanted to add is : be careful with the quantity of water you are using when cooking the vegetables. I used 1 litre of cold water but my saucepan was really huge which means that the vegetables were not fully covered by the water. That is a crucial point to achieve the smooth texture in this recipe. So instead of measuring the quantity of water look at how the vegetables are dipped into it. Leave 3 cm of vege not immersed. If you add too much water the potato starch will be diluted and the purée won’t be as creamy. It is a perfect vegan dish. Creamy and lactose free.
- 400 g pumpkin
- 300 g red jacket potatoes
- 1 litre of water
- Salt, pepper
- 10 leaves fresh oregano
- Peel and diced the vegetables.
- Pour the vegetable onto a saucepan and add 1 litre of water.
- Do not fully cover the vegetables by the water.
- Cover and bring to boil.
- Simmer for 30 minutes or until the vegetable are soft enough to be mixed.
- Remove from heat and mix the vegetables with an electrical mixer.
- Add the chopped oregano and mix again to blend the taste.
- If the texture is too thick for you add cold water, keep stirring until you achieve a perfect consistency.