This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
349 K 4.5/5 (48 reviews)
1 hour 15 min.
Easy
6 €
1 potimarron
7 IngredientsLast modified on: October 13th 2010
1 
3 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 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.
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.
How much will it cost?
- For 1 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.
281 K 24 1 hour 35 min.
This recipe uses (among others)
Water
Like these other recipes: Gingerbread, Sugar syrup, Quince compote, Sorrel soup, Du Barry soup, ... See them all 141
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: How to prepare a pumpkin (or potimarron), Potimarron and leek soup, Pumpkin (or potimarron) soup, Mixed vegetable curry, Potimarron and celeriac autumn soup, ... See them all 13
Salt
Like these other recipes: Quail egg canapés, Stuffed Mushrooms, Pumpkin (or potimarron) soup, Italian-style gourmands peas, Country-style spring pasta, ... See them all 699
Pepper
Like these other recipes: Stock-pot fish , Sausage and mashed potatoes, Bruschetta, Spaghetti Bolognese, Involtinis, ... See them all 666
Other recipes you may also like
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011362 K4.8 5 hours 6 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011375 K4.0 1 hour 15 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011383 K4.3 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.