Pumpkin‑Potato Purée

Ingredients

• 400 g starchy cooking potatoes
• 600 g pumpkin flesh
• 1 tbsp butter
• 150 ml hot milk
• 2 tbsp pumpkin seed oil
• Salt
• nutmeg
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Peel the potatoes and cook them in salted water for about 30 minutes. In the meantime, put the diced pumpkin flesh with the butter in a pot, add about 3 tbsp water, and steam until soft for about 20 minutes. Drain the potatoes and mash them while hot using a potato masher or press. Stir in the hot milk and oil.

2. 2.

   Puree the pumpkin finely and mix it into the potato purée, combine well, and season with salt and nutmeg. Roast the pumpkin seeds in a dry pan until golden. Serve the purée in a bowl topped with the roasted pumpkin seeds.