Pumpkin Puree

I just don’t know the reason behind this but in the Philippines, pumpkin is an ingredient mainly used in classic Filipino vegetable dishes such as “ginataang gulay”, “bas-oy”, “pinakbet” and “kamaniang” but Filipinos are not really fond of making a puree out of it.

In my case, I am also not fond of eating pumpkin puree since it reminds me of the baby food I used to eat before (haha). But as I contemplate, I realized that I really am not fond of it since it has with it a very strong tart, buttery, nutty flavor.

Anyway, as we were required to make a vegetable puree in class, I gave a shot in making a pumpkin puree which was added with carrots, onion and celery topped with cream and nutmeg. I just can’t believe I loved it so much, I even brought some of it at home. You should try this too!!!

Recipe for Pumpkin Puree

Ingredients:

2 cups pumpkin, sliced

½ cup carrot, diced

¼ cup celery stalks, diced

1 medium onion, diced
1 medium potato, diced

2 pieces bay leaves

1 piece chicken broth cubes

1 tsp white pepper

1 liter water

Garnish/topping:

whipping cream

dash of nutmeg

Preparation:

Put all ingredients in a heavy pot. Pour in water and boil mixture until it has reduced into half. Remove from heat then pick out bay leaves. Blend mixture in the liquidizer until consistency is slightly thick. If mixture is too thick, add a little bit of water. When it is ready, pour the puree in a soup tureen and set aside. Whip the cream using a balloon whisk until it doubles and becomes fluffy. Top puree with cream and add a dash of nutmeg. Serve with croutons on the side.

Serves 2