Potato and Pumpkin Puree
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.
Servings: 4 servings
Calories: 102kcal
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
Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 604mg | Potassium: 315mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4939IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg