Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
332 K 4.6/5 (46 reviews)
1 hour 15 min.
Easy
3 potimarrons
7 IngredientsLast modified on: October 13th 2010
3 
9 glasses 
a little 
a little 
a little 
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 10 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 35 min.
Prepare 3 potimarrons (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.
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.
Stage 2 - 1 min.
Cover and cook on medium heat...
Stage 3 - 10 min.
...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).
Stage 4 - 5 min.
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.
If you have problems blending puree because it is too thick, add a little milk.
Stage 5 - 1 min.
Check seasoning, that's it: your puree is ready.
For immediate use, I suggest you add a little cream, a little butter and pepper.
For immediate use, I suggest you add a little cream, a little butter and pepper.
Stage 6 - 20 min.
If you want to do as chefs do, pass your puree through a sieve.
It will then be perfectly smooth and creamy.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 350 RDI=30 % | 0 | 1,680 RDI=80 % | 7,030 RDI: 80 % |
| Per 100 g | 1 RDI=0 % | 5 RDI=0 % | 0 | 20 RDI=1 % | 100 RDI: 1 % |
| Per potimarron | 20 RDI=9 % | 120 RDI=10 % | 0 | 560 RDI=30 % | 2,350 RDI: 30 % |
How much will it cost?
- For 3 potimarrons : 18 €
- Per potimarron : 6 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
270 K 24 1 hour 35 min.
This recipe uses (among others)
Water
Like these other recipes: Fillet of beef in a rosemary crust, Poaching syrup, Couscous, French baguettes, Super-green, super-thrifty soup, ... See them all 136
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Stuffed pumpkin gratin, How to prepare a pumpkin (or potimarron), Taos hotpot, Duo of slow-cooked pork, Potimarron braised in meat jus, ... See them all 13
Salt
Like these other recipes: Involtini-Style Filet Mignon , Cauliflower and purple eggplant with Greek pesto, Whiting fillet with mustard carrots, Home-made doner kebab, Green hummus, ... See them all 658
Pepper
Like these other recipes: Butterfly pasta with smoked trout, Hay-baked poultry, Kérinou slices, Light herb sauce, Thin endive tart, ... See them all 633
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011270 K4.1 40 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013322 K5 2 hours 40 min.
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version. October 18th 2020163 K4.1 45 min.
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan. September 18th 2011183 K4.2 2 hours 45 min.
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case. April 17th 2022161 K4.9 1 hour 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.