Skip to main content Search
Carrot, pumpkin and ginger purée

Carrot, pumpkin and ginger purée
4.5 31 ratings
Prep. 10 min
Total 20 min
2 portions
Sign up for free

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

Rich tomato relish

4.6(18)

2 h 15 min

Whole cauliflower with pea purée

4.7(38)

40 min

Bean ratatouille with halloumi

4.3(78)

30 min

Caramelised onion jam gravy

4.6(20)

2 h 5 min

Potatoes and green beans with parsley pesto

4.8(259)

35 min

Marinated capsicum

4.8(4)

55 min

Stuffed tomatoes

3.3(19)

50 min

Pickled Korean daikon

5.0(1)

20 min

Savoy cabbage with curry leaves & mustard seeds

3.6(5)

20 min

Zoodles with broccoli pesto (Thermomix® Spiralizer, TM5)

4.0(1)

30 min

Spiralized carrot and apple salad with feta cheese and nuts (Thermomix® Spiralizer, TM5)

No ratings

Hasselback potatoes with curry butter

5.0(2)

1 h 15 min

 Show all