Riverford Wicked Leeks
Pumpkin purée recipe image

Print Pumpkin purée

This simple pumpkin purée is good for anything from a weaning dish for babies to filling a pumpkin pie and substituting for mash potato. This technique also works well with butternut squash and sweet potato.


Quick ideas  


  • 500g pumpkin
  • 50g butter
  • Pinch nutmeg, grated
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4. Toss pumpkin in olive oil, roast for about 40 minutes until tender, then mash or purée with the butter, nutmeg and salt and pepper to taste. Use instead of mashed potatoes.
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