Carrot, pumpkin and ginger purée

Carrot, pumpkin and ginger purée

4.5 31 ratings

Prep. 10 min

Total 20 min

2 portions

Ingredients

piece fresh ginger peeled
1 - 2 cm
orange zest only, no white pith
½
brown onion cut into halves
50 g
pumpkin peeled and cut into pieces (3-4 cm)
150 g
carrot peeled and cut into pieces (3-4 cm)
150 g
water
80 g
Chicken stock paste (see Tips)
½ tsp
unsalted butter
20 g
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 136.8 mg

Protein 2.2 g

Calories 627.5 kJ / 150 kcal

Fat 8.4 g

Fibre 3.8 g

Saturated Fat 5.2 g

Carbohydrates 18.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Show all

Potatoes and green beans with parsley pesto

35 min

Bacon and spring onion potato salad

1 h 5 min

Aussie potato salad

1 h 30 min

Peanut and soba noodle slaw

20 min

Community fave brown rice salad

55 min

Cornbread with jalapeño honey butter

55 min

Teochew rice porridge with sweet potato

30 min

Avial (vegetables in yoghurt)

30 min

Family beans

25 min

Lemon rasam

40 min

Keftethes (Greek meatballs)

40 min

Mixed vegetable mash (purée)

40 min

Show all