Creamy Mashed Pumpkin
User Reviews
5
Creamy Mashed Pumpkin
Description
This recipe begins by roasting halved, seeded, and cleaned small pumpkins cut flat for stability until fork-tender at 425°F. The cooked flesh is scooped out and blended in a food processor with heavy cream, grated parmesan cheese, minced garlic, kosher salt, and black pepper until smooth.
The resulting mash is creamy with a mild sweetness from the roasted pumpkin, balanced by the umami of parmesan and subtle heat from garlic and pepper. The method preserves the pumpkin's natural flavors while enriching it with dairy for a luxurious texture.
This mashed pumpkin works well as a warm side dish accompanying roast meats or seasonal meals. It provides a comforting alternative to mashed potatoes with a unique flavor profile and smooth consistency.
Small sugar pumpkins are recommended because larger pumpkins tend to have watery and stringy flesh, which affects texture and flavor. For quicker preparation, cubed pumpkin can be microwaved with water until tender before pureeing. Leftovers store well refrigerated for a few days and can be gently reheated with additional cream or water to reach desired consistency.
Ingredients
- 1 pumpkin 3 pounds whole, 2 pounds peeled and cleaned, small
- ¼ cup heavy cream
- ½ cup parmesan grated, not shredded
- 2 teaspoons garlic minced
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
- Using a sharp chef’s knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
- Use a large metal spoon to scoop out the seeds and pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.
- Place the two pumpkin halves, cut side down, on the prepared baking sheet. Roast the pumpkin until fork-tender, for 30-40 minutes at 425°F.
- Using a large metal spoon, remove the cooked pumpkin flesh from the skin and place it in your food processor. Add the heavy cream, parmesan, minced garlic, salt, and pepper.
- Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
- Serve immediately.
Notes
- Use small sugar pumpkins for best flavor and texture; large carving pumpkins are too watery.
- For faster cooking, peel and cube pumpkin, then microwave with some water until soft before pureeing.
- Store leftovers in a sealed container in the refrigerator for 3-4 days and reheat gently at reduced power, adding cream or water if needed to loosen texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 534mg | 22% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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