Carrot, pumpkin and ginger purée

Carrot, pumpkin and ginger purée

4.5 31 ratings

Prep. 10 min

Total 20 min

2 portions

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...

Honey, soy and mustard marinade

5 min

Lentil curry (dahl)

30 min

Steamed greens with lemon feta

20 min

Tomato soup with ham and cheese wands

1 h 20 min

Ham and cheese quinoa muffins

1 h 30 min

Frozen coconut Margarita

6 h 5 min

Meatballs with white wine mushroom sauce

35 min

Mexican scrambled eggs

20 min

Strawberry gin fizz

10 min

Pear and ginger purée (6-9 months)

25 min

Healthy chocolate mousse

10 min

Pesto spaghetti with roast pumpkin

50 min