Pumpkin and potato puree

Pumpkin and potato puree

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 312 kcal
, Fat: 12 g
, Carbohydrate: 41 g
, Protein: 5 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g pumpkin cubes, cut in half again
200 g boiled potatoes, diced
1 dl water
3 sprigs thyme
1 tsp Dukkah (spice mix)
¼ tsp salt


2 tbsp olive oil
200 g pumpkin cubes, cut in half
½ dl water
200 g boiled potatoes, diced
3 tsp Dukkah (spice mix)
¼ tsp salt
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How it's done

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Place the pumpkin, potatoes, water and thyme in a pan, season, cook for approx. 20 mins. until very soft, remove the thyme, puree the vegetables, season.


Heat the oil in a pan, add the pumpkin and potatoes, season, stir fry for approx. 10 mins. Add the topping to the puree.

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