Pumpkin Puree with Cooking Cream

Ingredients for cooking

600 gr cleaned and cooked pumpkin
200 gr hot and boiled potatoes
30 gr Trevalli butter
200 ml Trevalli UHT cooking cream
70 gr grated parmesan + flakes to decorate
1 small piece of Trevalli butter
Salt, black pepper

Preparation

Mash the pumpkin flesh and the potatoes with the potato masher in a saucepan. Add the Trevalli butter, Trevalli UHT cooking cream and a pinch of salt and black pepper. Cook the puree for 10-15 minutes and cream it with a small piece of Trevalli butter and the grated parmesan.

Dust with black pepper and cheese flakes and serve.

Images and recipe by