share this post

Pumpkin Puree
I am leaving New Zealand tomorrow to visit my family in France and tonight I wanted a really light meal. It is part of the Best Practices I set up before bording for a 35 hours trip. I am trying a new thing that I named an Anti Jet Lag Diet. I recently read few articles on how diet could impact our body to recover from Jetlag – including the lovely article from Chocolate and Zucchini here who explain that fasting could be a good option. Anyway cooking this lovely puree was part of the first best practice to fight Jet Lag : having a light but high-carb dinner the night before departure. I mean by ‘high-carb’ a bit more than 1/3 of the meal almost half in my plate. It is not what I am supposed to do as a diabetic but I was decided to try my Anti Jet Lag Diet. Do not worry I will write an article on the Anti Jet Lag Diet when I will arrive in France. I will tell you everything from what was my Best Practices and the results I achieve – even if it does not work! So back to my topic now and to my amazing Creamy Pumpkin Puree.

pumpkin pureeThis side dish has no fantasy in the cooking method. I did as usual. I peeled vegetables. Diced them. Poured them onto a saucepan with water almost until the top – I always leave 3 cm of vegetables not covered by the water. I covered and simmered 30 minutes. Mixed. Add oregano. And the creamiest pumpkin puree was there. The magic ingredient in the recipe was the Red Jacket Potatoes! I never used them in a puree before – I was always buying agria potatoes the classic white one. And what a surprise!  I have never tasted a puree like that before – really! These potatoes are amazing! they are more starchy than the white potatoes and that is how they created this splendid creamy, smooth elastic texture. I was really excited because it means no need to add milk or butter. No lactose.

pumpkin puree 2A pure vegan dream. Even the colour of the purée was unreal. It was so orange and shiny. The only ‘sexy’ ingredient I added was fresh oregano leaves chopped finely. It goes perfectly with the nutty pumpkin taste.

pumkin collage

The last thing I wanted to add is : be careful with the quantity of water you are using when cooking the vegetables. I used 1 litre of cold water but my saucepan was really huge which means that the vegetables were not fully covered by the water. That is a crucial point to achieve the smooth texture in this recipe. So instead of measuring the quantity of water look at how the vegetables are dipped into it. Leave 3 cm of vege not immersed. If you add too much water the potato starch will be diluted and the purée won’t be as creamy. It is a perfect vegan dishCreamy and lactose free.


The Creamiest Pumpkin Potato Puree ever !

The Creamiest Pumpkin Purée
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Author: SweetAsHoneyNZ
Leave A Review Print The Recipe


  • 400 g pumpkin
  • 300 g red jacket potatoes
  • 1 litre of water
  • Salt pepper
  • 10 leaves fresh oregano


  • Peel and diced the vegetables.
  • Pour the vegetable onto a saucepan and add 1 litre of water.
  • Do not fully cover the vegetables by the water.
  • Cover and bring to boil.
  • Simmer for 30 minutes or until the vegetable are soft enough to be mixed.
  • Remove from heat and mix the vegetables with an electrical mixer.
  • Add the chopped oregano and mix again to blend the taste.
  • If the texture is too thick for you add cold water, keep stirring until you achieve a perfect consistency.


Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    no comments