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Deborah Dana

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Recipe of Pumpkin puree
Deborah

Deborah Dana

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Recipe of Pumpkin puree
Recipe

Pumpkin puree

40 min
Easy
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A simple recipe for pumpkin puree. It can be used to accompany turkey, chicken or whatever you fancy. It is very nutritious because it also has more vegetables. Pumpkin puree is widely used in Thanksgiving in the United States.
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Ingredients

3 servings
  • 600 grams of pumpkin
  • 3 pieces of carrot
  • 2 pieces of potato
  • 2 pieces of onion
  • to taste of black pepper

    Preparation

    Cut the carrots, potatoes, pumpkin and cook them in water.
    Chop the onion and fry in a pan.
    Once the vegetables are ready, wait a bit for them to cool and crush them in the blender.
    Put everything together in a pot and heat over low heat for 15 minutes.
    Add pepper to taste.

    PRESENTATION

    You can decorate it with a bit of chopped cilantro.

    TIPS

    You can serve the cold or hot puree.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    34.0
    kcal
    1.7%
    Carbohydrates
    6.2
    g
    2.1%
    Proteins
    2.4
    g
    4.8%
    Lipids
    0.6
    g
    1.0%
    Fiber
    1.8
    g
    3.6%
    Sugar
    4.4
    g
    4.9%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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