Pumpkin and zucchini puree recipe
Making pumpkin and zucchini puree is one solution to get kids to eat more vegetables. A puree-type presentation is always more attractive and even more so when it is accompanied by a mild flavor and a creamy texture.
To make this zucchini and pumpkin puree, we will also use a little potato and carrot to give it more texture. To finish giving it a touch of flavor, we will use a little cream cheese, but light, in this way, without any cream or cream, we will make a light puree full of flavor and very healthy.
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Ingredients to make pumpkin and zucchini puree:
- 2 zucchini
- 500 grams of peeled pumpkin
- 1 splash of olive oil
- 3 potatoes
- 2 tablespoons light cream cheese
- 3 carrots
- 1 pinch of salt
How to make Pumpkin and Zucchini Puree:
- Gather all the ingredients on the workbench.
- Although the protagonists of this vegetable puree are pumpkin and zucchini, we will also use potatoes and carrots to give more texture and color, but if you prefer you can do without carrots and increase the amount of pumpkin.
- Wash and peel all the vegetables very well, then cut into medium pieces and place in a saucepan with a few drops of oil and a pinch of salt.
- Lightly fry until the carrot, potatoes, and zucchini and of course, the pumpkin are soft.
- Then add enough water to cover everything. Season again with a pinch of salt and continue cooking over medium heat until the potato is very tender. This process should take about 30 minutes.
- If you want a more intense flavor you can add a concentrated broth cube or replace the water with vegetable broth directly.
- To get the right texture for the zucchini and pumpkin puree, blend the entire preparation together with the cream cheese in a hand or electric mixer, or if you prefer, blend little by little with the help of a fork.
- Tip: The consistency of the pumpkin and zucchini cream is to taste, so you decide if you want it more or less smooth.
- If you consider it necessary, you can add a little water to make it more liquid.
- Serve the freshly made pumpkin and zucchini puree and decorate with some basil leaves, with croutons or with a little grated cheese on top, this last option will delight the little ones.
