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- Ingredients
- Recipe
- Pumpkin without skin and seed700 g
- Olive oil1 tablespoon
- Butter2 tablespoon
- Sour cream100 g
- Salt to taste
- Black pepper to taste
- In a large pan, heat the oil, add the pumpkin, a little salt to help loosen the water, and half a cup of water.
- Cover the pan and let it cook for 15 minutes on low heat. Open the pan and check that the squash is soft.
- Then beat it with a mixer or in the processor. Finish with butter and cream.
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