Potimarron (Japanese chestnut pumpkin) purée

A recipe from cooking-ez.com

For 1 potimarron, you will need:

• 1 1 potimarron (Japanese chestnut pumpkin)
• 2 3 glasses water
• 3 salt
• 4 pepper
• 5 a little cream (optional)
• 6 a little butter (optional)
• 7 a little milk (optional)
• Total weight: 2,300 grams

Times:

Preparation	Cooking	Start to finish
1 hour 2 min.	10 min.	1 hour 15 min.

Step by step recipe

• 1: Prepare 1 potimarron (Japanese chestnut pumpkin), as indicated here.
  Cut each section into small pieces of about the same size (for even cooking), salt and add enough water to come about halfway up the potimarron.
• 2: Cover and cook on medium heat...
• 3: ...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).
• 4: Drain off as much water as possible by tipping up the pan, then blend thoroughly.
  If you have problems blending puree because it is too thick, add a little milk.
• 5: Check seasoning, that's it: your puree is ready.
  For immediate use, I suggest you add a little cream, a little butter and pepper.
• 6: If you want to do as chefs do, pass your puree through a sieve.
  It will then be perfectly smooth and creamy.

Remarks

Of course, if you don't have potimarron you can do the same thing with normal pumpkin but the flavour is not so good.

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