Carrot, pumpkin and ginger purée

Carrot, pumpkin and ginger purée

4.5 31 ratings

Prep. 10 min

Total 20 min

2 portions

Ingredients

piece fresh ginger peeled
1 - 2 cm
orange zest only, no white pith
½
brown onion cut into halves
50 g
pumpkin peeled and cut into pieces (3-4 cm)
150 g
carrot peeled and cut into pieces (3-4 cm)
150 g
water
80 g
Chicken stock paste (see Tips)
½ tsp
unsalted butter
20 g
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 136.8 mg

Protein 2.2 g

Calories 627.5 kJ / 150 kcal

Fat 8.4 g

Fibre 3.8 g

Saturated Fat 5.2 g

Carbohydrates 18.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

You might also like...

Quinoa tabouli

12 h 40 min

Ham and cheese quinoa muffins

1 h 30 min

Mexican scrambled eggs

20 min

Strawberry gin fizz

10 min

Pear and ginger purée (6-9 months)

25 min

Lentil curry (dahl)

30 min

Mustard balsamic vinegar dressing

10 min

Tomato soup with ham and cheese wands

1 h 20 min

Healthy chocolate mousse

10 min

Almond and date bars

2 h 15 min

Cauliflower, broccoli and blue cheese gratin

1 h

Steamed greens with lemon feta

20 min