Pumpkin and apple puree
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pumpkin and apple puree - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pumpkin (about 1.1 kg), seeds removed, peeled and cut into pieces
- 2 medium apples, peeled and cut into pieces
- 2 tbsp (30 g) butter
- 1 small onion, chopped
- 3/4 cup chicken broth
- 1 tbsp. l. brown sugar
- 1/4 tsp dried thyme leaves, chopped
- 1/8 tsp ground black pepper
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Cooking the dish according to the recipe:
- Heat oil in a 4-quart saucepan or gravy boat over medium-high heat. Add the onion and cook until softened.
Add the broth, brown sugar, thyme, black pepper, and pumpkin to the pan and bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, or until the pumpkin is tender. - Add the apples to the pan. Cook for 5 minutes, or until the apples are soft. Puree the pumpkin to your desired consistency, adding additional stock as needed.
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