Pumpkin puree with croutons, for the whole family

This is one of those traditional recipes to enjoy with the family. Pumpkin puree, besides being easy to prepare, is a dish low in calories and cleansing. A dish suitable for vegetarians and vegans.

The color of this dish quickly attracts the attention of children and helps us to introduce vegetables into their diet. Like any other puree, it is also a good option for older people who find it difficult to chew. Accompany it with croutons It makes sense to take advantage of stale bread, but you can also accompany it with cheese or chopped parsley. Leftover pumpkin? Sign up these chips as an appetizer.

Ingredients

For two people

• 800 gr. pumpkin
• 1 leek
• Small potatoes 2
• 1 / 2 cebolla
• 1 liter of vegetable broth or water
• Olive oil
• Stale bread
• Sal Island
• Black pepper

Crafting

We chop the onion and sauté in a pot with a bit of oil. When they take color, add the pumpkin and the diced potato, season and sauté for a few minutes, stirring the mixture.

Next, we add the chopped leek, we cover with the broth or water and cover the pot, cooking the mixture until the vegetables are tender, about 30 minutes.

We remove the pot from the fire, we crush with the blender electric and we correct the salt point if necessary. We keep the puree warm while we prepare the croutons.

We cut two thick slices of bread and we cut them into dice. Heat oil over high heat in a pan and when it is very hot, add the bread and toast it, browning it all over.

We serve the puree along with the freshly made croutons and a little freshly ground black pepper.

Notes

I usually water the puree once served with a splash of extra virgin olive oil, before adding the croutons.

You may not need to use all the water. Cover the vegetables, let them cook and play with more or less liquid once crushed to achieve the desired consistency.

More information - Calabza chips

More information about the recipe