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Pumpkin, Ricotta and Spinach Puree
- 250g pumpkin, peeled & chopped roughly
- 1½ cups (375mL) water
- ½ cup (10g) baby spinach, chopped finely
- 2 tbsp smooth ricotta
How to make
- Place pumpkin and water in a small saucepan; boil for 12 minutes or until tender; add spinach; drain, reserving ½ cup (125mL) cooking liquid.
- Place in a food processor or blender; add ricotta; process until smooth, adding some reserved cooking liquid if necessary to achieve the required consistency.