Prepare delicious, thick, and creamy Potato and Pumpkin Puree from scratch in just 30 minutes! This delicious one-pot puree is vegan, gluten-free, and dairy free. All you need is some simple plant-based ingredients. You will be surprised by how tasty and flavorful this dish come out.
The potato pumpkin puree is fully packed with fiber and nutrients. If you have been following us for some time, you may have noticed how much we love pumpkins. It is one of the vegetables that we eat a lot in our house, especially in its season. My recipe archive includes a lot of pumpkin dishes, from sweet desserts to main courses.
My kids love this puree as it is packed with healthy ingredients and can pair with other dishes. They can eat pumpkin soup every day. Even now, when pumpkins can be harder to find on store shelves, I am hunting for them. Pumpkin, in this recipe, plays the main role; this is why potatoes and celery went as a bonus but added more flavor and taste. The color is simply amazing, and the taste is fantastic.Â
My husband also loves pumpkin and can enjoy a plate of this veggie puree next to a piece of meat. Definitely, green salads are always better, but fine and moist purees are also some of our comfort dishes.Â
Usually served warm, this flavorsome veggie puree is quick to make and easy to be stored and used on other days. One pot of nourishing fresh veggies that taste and look nice if added with spices and herbs. I like that simple combination of blended veggies with herbs, they create something magical when the plate looks so simple, but the flavor bursts aromas.
Remember, this potato and pumpkin puree is damn delicious and flavorful.Â
Is Pumpkin good for you?
If you grab some fresh pumpkins, then it is time to make your homemade pumpkin puree. This puree is packed with all necessary and essential vitamins, minerals, and nutrients. Also, it is natural and free of any additives and preservatives! Read more helpful information about the healthy proprieties of pumpkins here.
It pairs perfectly with any protein or some extra grilled vegetables.
How to make Potato & Pumpkin Puree?
This healthy veggie puree is an easy recipe to make any time of the day. Easily versatile, this puree, or you can call it soup, needs some inexpensive products that you have at home.Â
Besides the fact that this potato and pumpkin puree is tasty, it is also quick to prepare. Saute some vegetables in one pot, and your comfort dish is ready. The puree can be easily reheated – it even did not lose its properties and taste. Serve it as a vegan dish with some extra caramelised, grilled, or air fryer vegetables, or even add some cheese or meat.
In a large pot over medium heat, saute some chopped onion and minced garlic. Meanwhile, peel and chop the pumpkin, potatoes, and celery root (also known as knob celery) in medium size cubes. Once you see the onion translucence add cubed vegetables. Saute for another 5 minutes, stirring occasionally. Season with salt, pepper, and some garlic powder. You can add any seasoning you love – smoked paprika powder, thyme, oregano, coriander powder, turmeric, or curry.Â
Next, pour in water or vegetable broth – make sure the vegetables float in water but are not fully covered. Stir, taste for salt, and close with the lid. Lower the heat to a minimum and cook for another 15-20 minutes until the vegetables are soft.
When ready, drain the excess liquid in a large cup, leaving just a little in the pot. For note: if you don’t drain the liquid, you will end up with soupy mashed vegetables instead of a nicely pureed dish. Blend the vegetables with a blender. Add more saved liquid if needed.
Serve warm! Today I crave for some air fryer vegetables. So, I garnish my potato and pumpkin puree with colorful air-fried bell peppers, cherry tomatoes, onion, and mushrooms.Â
Enjoy!
Potato and Pumpkin Puree
Ingredients
- 2 cup pumpkin peeled, deseeded, and diced
- 2 cup potatoes peeled, and diced
- 1/2 cup celery root peeled, and diced
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil to saute vegetables
- 2 cups water or vegetable broth
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp garlic powder
For topping:
- mushrooms
- cherry tomatoes
- onion
- bell pepper
- pumpkin seeds
Instructions
- In a large pot over medium heat, sautee some chopped onion and minced garlic. Meanwhile, peel and chop the pumpkin, potatoes, and celery root in medium size cubes. Once you see the onion translucence add cubed vegetables. Saute for another 5 minutes, stirring occasionally. Season with salt, pepper, and some garlic powder.
- Next, pour in water or vegetable broth - make sure the vegetables float in water but are not fully covered. Stir, taste for salt, and close with the lid. Lower the heat to a minimum and cook for another 15-20 minutes until the vegetables are soft.
- When ready, drain the excess liquid in a large cup, leaving just a little in the pot. Blend the vegetables with a blender. Add more saved liquid if needed.
- Garnish with air fryer vegetables and pumpkin seeds!
Nutrition
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