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creamy mashed pumpkin Purée with pumpkin, cream, and black pepper

Creamy Mashed Pumpkin with vanilla

This vanilla pumpkin mash is a deliciously smooth, savoury side that pairs beautifully with seafood, meats and roasted veggies.
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Total Time 1 hour
Servings: 2 people
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Video

Ingredients
  

  • 2 cups of pumpkin, roughly chopped you can use butternut squash instead of pumpkin
  • ½ cup carrots, roughly chopped
  • 2 cloves garlic, whole
  • 1 teaspoon black pepper powder
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • ¼ cup heavy cream
  • ½ teaspoon nutmeg
  • ½ teaspoon vanilla extract
  • 1 red chilli either Birds Eye / fresno chilli *Optional
  • Salt to taste

Equipment

  • Food processor or hand blender
  • Oven and Baking Tray

Method
 

  1. Combine 2 cups of pumpkin or butternut squash, roughly cut, ½ cup carrots, roughly chopped, 1 tablespoon olive oil, 2 cloves of garlic, whole, 1 teaspoon black pepper powder and ½ a teaspoon nutmeg and mix so that the spices and oil coat the vegetables evenly.
  2. Preheat the oven to 200℃ / 390℉. Put the vegetable mixture on a lined baking tray, bake the vegetables covered with a foil for 40 minutes.
  3. Uncover and bake for another 5 minutes.
  4. Remove from the oven. In a food processor or a hand blender whizz together the baked vegetables with 3 tablespoons butter, ¼ cup heavy cream and ½ teaspoon vanilla extract. Blend until smooth.
  5. Adjust the seasoning to taste and serve.

Video