Butternut Pumpkin Puree
I created this recipe for our doTERRA essential oils cooking class. It is vibrant, beautifully coloured and is so delicious I can think of a 100 ways to serve it. But we did serve it with the Creamy Leek Risotto with Rosemary Gremolata It was stunning. So get oily and find out what I am on about. ONE drop of the clove oil was all it took to knock this into sublime!
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Need
- 600 Grams butternut pumpkin peeled and cubed
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 2 Drops doTERRA Oils rosemary BUY
- 1 Drop doTERRA Oils clove, absolutely no more than this BUY
Do
- 1
Place the pumpkin and EVOO into the Thermomix bowl and chop 3 sec/speed 6.
- 2
Scrape down sides of bowl. Add salt and cook 10 min/100°C/speed 1.
- 3
Add flavour oils and blend 30 sec/speed 8. Taste and adjust seasoning.
- 4
Serve as directed.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
