Pumpkin, Ricotta and Spinach Puree

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