Pumpkin-potato puree


  • 1 pumpkin (Hokkaido)
  • 6 medium-size potatoes
  • 1 onion
  • 1 clove of garlic
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon broth (concentrated)
  • salt
  • pepper
  • grated nutmeg
  • 200 milliliters

Preparation method (receipt)

Peel and dice potatoes with pumpkin, place into a pot, pour the water and add the broth. Boil for 20 minutes until vegetables become soft, drain the broth. Peel the onion and garlic, sauté in the vegetable oil, add the milk, salt, pepper and season with nutmeg, add in vegetables and mash into a puree.

pumpkin potato onion garlic butter olive oil broth salt pepper nutmeg milk